Cheat Lemon Cheesecake

A Cheat Lemon Cheesecake!

This slice is subtle in flavour and the perfect amount of sweet and creamy.

You have to try this recipe this today!

Here are a EIGHT  compelling reasons why you should make this no-bake slice . . .

1. Delicious Outcome: Your recipe promises a delicious treat that will satisfy cravings and impress anyone who tastes it.
2. Relaxation and Enjoyment: Baking can be a therapeutic and enjoyable activity, providing a perfect way to unwind and have fun during the weekend.
3. Homemade Goodness: There’s something special about homemade baked goods. They often taste better and fresher than store-bought alternatives.
4. Quality Time: Baking your recipe can be a wonderful activity to share with family or friends, creating lasting memories together.
5. Personal Touch: Your unique recipe might offer a special twist or flavor combination that can’t be found elsewhere, making it a distinctive culinary experience.
6. Sense of Accomplishment: Successfully baking something delicious can provide a great sense of achievement and boost confidence in the kitchen.
7. Sharing and Gifting: Homemade baked goods make wonderful gifts for neighbors, friends, or anyone who might appreciate a thoughtful, homemade treat.
8. Experimentation and Learning: Trying new recipes expands culinary skills and knowledge, making the experience both educational and rewarding.

Just like the cheat raspberry cheesecake this recipe only has six ingredients!

Make sure to use malt biscuits for the base. A malt biscuit is a type of sweet biscuit that incorporates malt extract as one of its key ingredients. This gives the biscuit a distinctive, rich, and slightly caramel-like flavour.  It also crushes up fine and makes a less crumbly base than other cheesecakes.

If you make this recipe and have left over ingredients.  Make sure to store the condensed milk properly is important to maintain its quality and prevent spoilage. Here are the steps to do it:

1. Transfer to an Airtight Container: Pour the remaining condensed milk into a clean, airtight container. Avoid storing it in the opened can as it may affect the flavor and quality.
2. Refrigerate: Place the airtight container in the refrigerator. Condensed milk can last up to two weeks when refrigerated properly.
3. Label the Container: Write the date you opened the can on the container to keep track of how long it has been stored.
4. Stir Before Use: Condensed milk can sometimes thicken or separate slightly when refrigerated. Stir it well before using it to ensure a smooth consistency.

I like to use the Philadelphia cream cheese as it comes in cardboard packaging.  It is wrapped in foil (not completely rubbish free) but it does mean no single use plastic waste.

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. It has a smooth and creamy texture and a slightly tangy flavor. Cream cheese is commonly used as a spread for bagels and crackers, a key ingredient in cheesecakes, and in various culinary recipes, both sweet and savory.

In a cheese cake the main job of the cream cheese is to act as a binding agent, helping to hold the other ingredients together. This ensures that the cheesecake sets properly and maintains its shape when sliced.

Storing cream cheese properly ensures it stays fresh and safe to eat. Here are the best practices for storing cream cheese:

Unopened Cream Cheese:

1. Refrigerate: Keep unopened cream cheese in the refrigerator. It should be stored at a temperature below 40°F (4°C).
2. Check Expiration Date: Ensure you use it before the expiration date printed on the package.

Opened Cream Cheese:

1. Airtight Container: After opening, transfer the cream cheese to an airtight container or wrap it tightly with plastic wrap or aluminum foil to prevent exposure to air and moisture.
2. Refrigerate Promptly: Place the container in the refrigerator immediately after use.
3. Use Quickly: Aim to use opened cream cheese within 1-2 weeks for the best quality. Always check for signs of spoilage before using it.

Check for signs of spoilage:

• Off Smell: If the cream cheese has a sour or off smell, it is likely spoiled.
• Discoloration: Any signs of mold or discoloration indicate that the cream cheese should be discarded.
• Texture Change: If the texture becomes slimy or excessively dry, it may no longer be good to eat.

You can freeze cream cheese

• Texture Changes: While you can freeze cream cheese, be aware that its texture may become crumbly and less smooth after thawing. It is still usable in cooked dishes or baked goods but may not be ideal for spreading.
• Freezing Process: It is best to freeze the cream cheese that is wrapped in foil.  If you freeze a plastic container, make sure the lid is secure and no air can get in.
• Thawing: Thaw frozen cream cheese in the refrigerator overnight before using.

You might wonder why some people like citrus flavours.  Here’s a few reasons why. . .

1. Flavor Enhancement: Citrus adds a bright, tangy flavor that enhances and balances the sweetness of baked goods. The acidity can cut through the richness of ingredients like butter and sugar, providing a refreshing contrast.
2. Aromatics: The zest and juice of citrus fruits release fragrant oils that add a fresh, aromatic quality to baked goods, making them more appealing.
3. Moisture: Citrus juices, such as lemon or orange juice, can add moisture to cakes, muffins, and breads, helping to keep them tender and preventing them from drying out.
4. Natural Preservative: The natural acidity of citrus can act as a mild preservative, helping to extend the shelf life of baked items by inhibiting the growth of mold and bacteria.
5. Color: Citrus can impart a subtle, natural color to baked goods. For instance, lemon and orange zest can add a slight yellow or orange hue to cakes and cookies.
6. Versatility: Citrus flavors pair well with a wide range of other ingredients, such as berries, chocolate, nuts, and herbs, allowing for creative and diverse flavor combinations in sweet baking.

And if you’re not a citrus lover . . . that’s okay.

You just need to go and try my ‘Barbie’ Raspberry cheesecake.

Print Recipe

Cheat Lemon Cheesecake

Equipment

• 25cm x 25cm square tin nutribullet
• kitchen whizz (food processor) 
• nutribullet
• Scales

Ingredients

Base

• 1 packet malt biscuits 250 grams
• ½ can condensed milk 198 grams
• 125 grams butter
• ½ lemon zested

Cheesecake Topping

• 1 cup boiling water
• 1 box lemon jelly crystals 85 grams
• 125 grams cream cheese
• ½ lemon zested

Instructions

Base

• Melt the butter and condensed milk together over a low heat, stirring occasionally to avoid the mixture burning .
• Blitz the malt biscuits into a fine biscuit crumb using a kitchen whizz (or alternatively place in a pillow slip and beat with a rolling pin).
• Add the liquid ingredients to the biscuit crumbs and combine with the zest of half a lemon.
• Spread evenly over the base of your lined pan and press down with a clean hand until you have a form base. Use the back of a wet spoon to smooth the base until it is level.
• Place in the refrigerator to set.

Cheesecake Topping

• Combine the cup of boiling water and jelly crystals. Stir until all crystals have dissolved and place in the fridge to cool. Be careful not to set.
• Once the jelly liquid is cool place in a nutrubullet or kitchen whizz along with the cream cheese and whizz until smooth.
• Pour over the biscuit base. Zest the remaining half of lemon over the top of the slice and place in the fridge to set.
• Use a clean warm knife to cut.
• Store in an airtight container in the fridge for up to five days.
• (this recipe is easily doubled - which is helpful to use up the whole can of condensed milk and whole packet of cream cheese. Use a 22cm x 33cm - 9" x 13" tin instead).