My Recipe - Lemon Cheesecake

This recipe is going to show my age... back in the '80s, in high school, I had to do a class called home economics.  It was the class where they taught you to be the good wife, cooking, budgeting, sex ed... see what I mean the perfect wife!

During the cooking component, we were taught some basic recipes, like omelettes, some more difficult, like lasagna and some ridiculous, like celery filled with cream cheese and egg canapes (it is the '80s and that was the height of sophistication!).

Some of these have stayed with me for ever and are a part of my cooking repertoire...

My Lemon Cheesecake with Dark Cherry Jelly is one of these.



The recipe is basic, it requires no cooking and more importantly is divinely tasty!

I use a 24cm springform tin which I line with baking paper on the bottom to make taking of the tin easier!

Ingredients

Base
100 grms butter
1 packet of Marie biscuits

Filling
500 grms of philadelphia cheese (2 packs of 250gm) room temperature
1 tin of sweetened condensed milk
juice of 1 lemon
1 tbs gelatin
1 tbs hot water to dissolve the gelatin

Cherry Topping
2 x large tins of dark cherries
1 tbs gelatin

Crush biscuits in a food processor until powdery.  Transfer to a large bowl.  Melt butter and pour into crushed biscuits.  Mix together until butter is soaked through.  Pour into springform tin and press tightly on the base of the tin until its totally firm. Put in the fridge.




In a mixer, mix the sweetened condensed milk and cheese until it's creamy with no lumps.  Pour in the lemon and continue mixing.  Dissolve the gelatin in the hot water and pour into the creamy mixture, making sure it is mixed through.  Take tin from the fridge and pour it in the tin.  Let it set, I always leave it overnight.



Prior to starting the cherry jelly, make sure the cheesecake is totally set. 



Drain the cherry juice from the cherries into a small pot and heat up so that the juice is hot.  Set the cherries aside. Mix through the gelatin into the juice until it has dissolved. Set aside to cool.  Meanwhile arrange the cherries on the cheesecake, it doesn't have to be too neat, and then pour the juice on top of them.  


Put into a fridge so that the jelly sets as well!

It might sound complicated but if you take away the time it takes for everything to set, it takes no time to prepare, with relatively easy ingredients.



Some slight modifications from the original recipe but apart from that, Miss K.(home eco teacher...) would be so proud!

Let me know what you think!

Enjoy!

Hxx







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