Lemon Cheesecake
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Ingredients
For the biscuit base- 1 cup digestive biscuits or Graham crackers, crushed
1/3 cup butter, melted
For the filling
½ cup (100 grams) cream
juice of 1½ lemons
1 teaspoon lemon rind, grated
1 cup cream cheese
½ cup powdered sugar
½ teaspoon lemon essence
For the lemon sauce
3 tablespoons sugar
1 teaspoon cornflour
¾ tablespoon lemon juice
½ teaspoon lemon rind, grated
2 drops lemon essence
a drop of lemon yellow colour (optional)
½ teaspoon butter
For Garnishing: cut slices of Kiwi, Peaches, Mango and Lemon Rind
Method
For the biscuit base.Mix the biscuit crumbs with the melted butter and press the mixture
into the base of a 175 mm. (7") loose bottomed pie dish, Chill until firm.
For the filling.Whisk the cream in a clean dry bowl till soft peaks form. Keep aside. Mix the
lemon rind, lemon juice, cream cheese, sugar and lemon essence till it is smooth. Fold in
the whipped cream gently so that it does not curdle or split.
How to proceed.
Spread the filling over the set biscuit base and chill until firm.For the
lemon sauce. Combine the sugar with ½ cup of water in a saucepan and heat till the
sugar is dissolved. Dissolve the cornflour in 2 tablespoons of water and add it to the sugar syrup.
Heat stirring continuously till the mixture thickens and gets a coating consistency. Add the butter and mix well. Cool and add the lemon juice, lemon rind, lemon essence and lemon yellow colour. Mix well and keep aside. Cool completely while stirring continuously. For the garnish. Unmould the cheese cake and place on a serving plate. Pour the lemon sauce on top and refrigerate again. Serve chilled.
Garnish with Kiwis, Mango, Peaches slices.
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