no bake lemon cheesecake скачать в хорошем качестве

no bake lemon cheesecake

No bake lemon cheese cake the foolproof cheats ways to make a great tasting zesty dessert. Cooking time 12 hours (including refrigeration) Serving size 8-10 Ingredients Base 1 packet granita biscuits 250g (or similar plain wheat base biscuit) 100g butter 250g Philadelphia cream cheese 170g raw sugar 1 tin 340g evaporated milk 100g lemon jelly crystals ( 1 1/4 packets ) 1/2 cup hot water 1/4 cup fresh lemon juice (about 2 lemons) Topping 100g lemon jelly crystals (about 1 1/4 packets) 1/2 cup hot water 1/3 cup fresh lemon juice (about 3 lemons ) Method Blend the biscuits down to a crumb then mix in the softened butter until a paste consistency is achieved. In a cake tin compact the biscuit mixture down to create a hard base (use a small jar to help as a roller ) then place in the fridge for 1 hour. In a bowl Combine jelly crystals, water and fresh lemon juice (strained ) mix until it goes clear or no jelly crystals can be seen place aside and allow to cool. In a mixing bowl whisk the cream cheese and the raw sugar vigorously until no sugar can be felt when rubbed between the fingers this will take about 5-10 minutes. When a smooth mixture is achieved tip the jelly mixture in and whisk a further 5 minutes. In a seperate mixing bowl whisk the evaporated milk until it foams up and doubles in size. Carefully fold the milk foam into the cheese mixture until combined but avoid overworking. Pour the mixture onto the biscuit base and refrigerate for 3-5 hours or until set. When the base has set mix water , lemon juice and jelly crystals until clear then allow to cool. Using the back of a spoon (to avoid making holes) gently pour the jelly onto the top of the cheesecake then place back into the fridge for 4-5 hours until set. Music https://www.epidemicsound.com/track/3... https://www.epidemicsound.com/track/U...