Lemon Jewel No Bake Cheesecake
Created for the Big Summer Bake Off 2013, the rules were to create an original recipe that encapsulates summer for you. This is my creation. I have included brand names so that if you are not in Aus, you can look it up and then substitute what you have where you are. Cooking time is freeze time.
INGREDIENTS
NutritionCrust
- 500g biscuits (Arnotts Lemon Crisps or similar)
- 3⁄4cup melted butter
- 1⁄2cup sugar
Filling
- 250
- 60
- 30g dried blueberries
- 1⁄2
- 400
- 1⁄2cup lemon juice
- 2teaspoons colvita raspberry vinegar
- 1cup whipping cream
Icing
- 250g jam (IXL brand raspberry, strawberry and cranberry conserve)
- 2tablespoons icing sugar
Garnish (optional)
- 1⁄4
- 1dash cranberries
- 1dash blueberries
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DIRECTIONS
- Base:
- First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
- Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
- Crush up the biscuits until they are crumbly.
- Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
- Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
- Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
- Filling:
- Whip the cream until you get soft peaks, then set aside.
- Beat all other fillings until smooth, then fold in the cream.
- Pour into base then freeze for 2 hours, more if you have the time.
- Icing:
- Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
- Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
- Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.
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