Mhmmmm cheesecake. I love cheesecake but it’s not something I have often because it’s so decadent. But any food consumed during Christmas has no calories (right??) so I took this cheesecake along on the day. There was tons of food already, so we only ate half of it, and the other half went home with me. I was super happy – because it meant I was able to plate up a piece to take photos. That’s right, I didn’t care about eating the leftovers, I just wanted to photograph it!
I have made baked cheesecakes tons of times before (see here or here), but have never made a gelatine based cheesecake. It’s actually much easier to make than a baked one, although I really do like a baked cheesecake.
If you’re like me, and don’t like your desserts sickly sweet, this cheesecake is perfect. I think I added double the amount of rind specified (I grated the rind of two lemons and just decided to add it all in) so it was tangy, but not too much so. The biscuit base did seem quite soft, although perhaps that was due to sitting in the fridge for a day. Next time I make it, I’m going to try baking the biscuit base in the oven to firm it up more.
I do still prefer a baked cheesecake over unbaked, but this is a good version and I’ll make it again. What about you – do you have a cheesecake preference? Do baked cheesecakes or unbaked cheesecakes have your heart?
From The Australian Women’s Weekly Food We Love
250g packet plain sweet biscuits
125g butter, melted
250g cream cheese, softened
395g sweetened condensed milk
2 teaspoons finely grated lemon rind
1/3 cup lemon juice
1 teaspoon gelatine
1 tablespoon water
In a food processor, pulse the biscuits until they resemble fine breadcrumbs. Add the melted butter and process until combined. In a 20cm springform tin, press the biscuit mixture evenly over the base and side, and refridgerate for about 30 minutes or until the biscuit mixture is firm.
Beat the cream cheese with an electric mixer until it is smooth. Add the condensed milk, rind and lemon jice and beat until smooth.
In a small heatproof bowl, sprinkle the gelatine over the water, and stand the bowl in a small pot of simmering water. Whisk until the gelatine dissolves and let it cool for 5 minutes.
Stir the gelatine mixture into the cream cheese mixture. Pour it into the biscuit crumb crust, cover and refrigerate for about 3 hours or overnight until set.