No Bake Lemon Cheese Cake

10
Servings

15m
Prep Time

4.5h
Cook Time

4h 45m
Ready In

Recipe: #14183

September 08, 2014

recipe by:
ImPat

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recipe by:
ImPat

"I originally found this recipe on the back of a can of Nestles condensed milk more than 30 years ago but lost it a few years back and after a google search I found it again. If you like a strong lemon flavour add the grated lemon rind. I use a deep pie plate but you could use a spring form cake tin but I think you would need to line the side. Chill time is the cooking time (30 minutes for crust and 4 hours for cheese cake to set). Once set I quite often slice the cheesecake and freeze slices in an air tight container - DH takes frozen slices in the morning for work for morning tea (about 2-3 hours later)."

Original recipe yields 10 servings

Metric US

I've Tried It

Step 1

Line a 25cm (10 inch) deep pie plate with alfoil overlapping around the edges.

Step 2

Crush biscuits into fine crumbs (a food processor is great for this).

Step 3

Mix in melted butter and combine well.

Step 4

Reserve 2 tablespoons of crumbs for decoration if wanted (or if not using nutmeg).

Step 5

Press rest or all of crumbs into pie plate, pressing down firmly. Refrigerate for 30 minutes to help set.

Step 6

Into a mixing bowl put in cream cheese, condensed milk, lemon juice and lemon rind if using and mix thoroughly until well blended (about 5 minutes).

Step 7

Mix water and gelatine until gelatine is dissolved and add to cream cheese mixture.

Step 8

Pour into prepared chilled shell.

Step 9

Decorate with reserved crumbs or nutmeg.

Step 10

Chill for 4 hours to fully set.

Step 11

VARIATION - For a chocolate version omit lemon juice and rind and add 125 grams of melted chocolate to cheese mix and use plain chocolate biscuits for base and decorate with grated chocolate or curls.