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Sour lemon cheesecake

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Base

 

120g butter melted

1 pack Arnott's gingernut biscuits crushed

Line a round springform cake tin with baking paper. I spray the edges with oil so you only need to line the bottom of the tin. Mix together the ginger biscuit crumbs with the melted butter then place into your lined cake tin and press out evenly with the palm of your hand or the bottom of a cup. Place in the fridge to set while you prepare the filling.

 

Filling

 

2 1/2 teaspoons Gelatine powder

1/4 cup boiled kettle water

300ml cream

500g cream cheese

125g spreadable cream cheese

1 cup icing sugar

Zest of 2 lemons

95ml freshly squeezed lemon juice

 

Mix together the powdered Gelatine and boiled kettle water and set aside for 10 minutes.

Using an electric mixer or hand mixer whip the cream to stiff peaks then remove from the mixing bowl place into a clean bowl and put in the fridge for the moment.

Using the same mixing bowl now add all the cream cheese and keep whipping until smooth, you will need to keep scraping down the sides with a spatula. 

Add the icing sugar, mix on a low speed to start with so you don't end up with icing sugar everywhere. Keep mixing and scraping down the sides, now time to add the Gelatine/water mix plus the lemon zest and keep mixing until smooth.

Next add the lemon juice and mix well.

Finally add the cream we whipped earlier and just mix for 5 seconds or fold through with a spatula so you don't lose all the air you whipped into the cream.

Pour the filling onto the cheesecake base and smooth out as best you can with a spatula. Cover with plastic wrap and Refridgerate overnight.

 

I highly recommend placing the cheesecake in the freezer for a couple of hours before slicing as you get such an nicer cut and it ensures that the cheesecake will be set. Do not forget to slide a butter knife around the edges before you take the ring off as the cheesecake may split if you forget this step.

Allow to come to room temperature before serving

 

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