A few days ago my mum bought a cake stand which we
have been searching for for what it feels like to be about 10 years. So
obviously as soon as we got this I was inspired to bake a cake and the first one
that popped into my mind is mum’s cheesecake. She got this recipe
ages ago and although the recipe is barely readable, it’s by
far my favourite. We’ve adjusted the recipe to our liking as we do like to have a lot of the
biscuit base but obviously if you want less, just adjust the recipe yourself. Hope you enjoy this
recipe!
Base:
• 250g
biscuits (I think the more variety of biscuit brands/flavours the tastier)
• 90g
butter
Crush your biscuits until it’s as fine as you’d like it to be either using a rolling pin or a food processor/blender. Melt your butter and mix together the two ingredients. Once it’s mixed through, press the mixture evenly in a cake tin and pop it in the fridge white you make the filling.
Cheesecake filling:
• 250g cream cheese, softened
• 400g sweetened condensed milk
• zest of 1 lemon
• 1 tbsp gelatine
• 1/3 cup lemon juice
• 1/4 cup water
• 300ml thickened cream
Beat cream cheese using an electric mixer until thick and creamy. Mix in condensed milk and lemon zest. In a separate bowl, sprinkle gelatine over lemon juice and water. Microwave the mixture for about 1 minute and stir until the gelatine has dissolved and cool to room temperate. Stir the gelatine and cream mixtures into the cream cheese mixture and mix well. Once done, pour onto the base and refrigerate until set (best if you leave it overnight).
Hannah xx
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