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No Bake Lemon/Lime Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Quick and easy and VERY yummy !!

Quick and easy and VERY yummy !!

Ingredients

Serves: 8 - 10

Metric Cups

For the Crust

  • 200 grams tennis biscuits (coconut biscuits, crushed finely)
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla essence (or coconut essence)
  • 100 grams butter (melted)

For the Filling

  • 1 tin sweetened condensed milk (385g)
  • 1 tub cream cheese (or cottage cheese - I use low fat)
  • 250 millilitres fresh cream (stiffly beaten)
  • 150 millilitres lemon juice (or lime juice, divided into two halves)
  • 4 leaves gelatine

For the Crust

  • 7 ounces tennis biscuits (coconut biscuits, crushed finely)
  • 1 tablespoon superfine sugar
  • 1 teaspoon vanilla essence (or coconut essence)
  • 4 ounces butter (melted)

For the Filling

  • 1 tin sweetened condensed milk (385g)
  • 1 tub cream cheese (or cottage cheese - I use low fat)
  • 8⅘ fluid ounce fresh cream (stiffly beaten)
  • 5¼ fluid ounce lemon juice (or lime juice, divided into two halves)
  • 4 leaves gelatine

Method

No Bake Lemon/Lime Cheesecake is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Crust:

  • Mix all ingredients together and press into a large round pie dish.
  • Refrigerate while making the filling.
  • Filling:

  • Soak gelatin in a large bowl of cold water until soften.
  • Heat up one half of the lemon/lime juice, then stir gelatin in until melted. Mix the other half lemon juice into gelatin mixture. Allow to cool slightly.
  • Beat together the condensed milk and cream/cottage cheese. Fold in the beaten cream.
  • Add the lemon juice mixture at once and beat well with electric mixer. It will turn thick immediately.
  • Pour onto prepared crust and flatten.
  • Refrigerate for 1 hour.
  • Once it has set decorate the top with sliced fruit or berries in season and pour a thin layer of cooled lemon jelly or jelly of choice over. (make the jelly with half the amount of water suggested on the package instructions).
  • Crust:

  • Mix all ingredients together and press into a large round pie dish.
  • Refrigerate while making the filling.
  • Filling:

  • Soak gelatin in a large bowl of cold water until soften.
  • Heat up one half of the lemon/lime juice, then stir gelatin in until melted. Mix the other half lemon juice into gelatin mixture. Allow to cool slightly.
  • Beat together the condensed milk and cream/cottage cheese. Fold in the beaten cream.
  • Add the lemon juice mixture at once and beat well with electric mixer. It will turn thick immediately.
  • Pour onto prepared crust and flatten.
  • Refrigerate for 1 hour.
  • Once it has set decorate the top with sliced fruit or berries in season and pour a thin layer of cooled lemon jelly or jelly of choice over. (make the jelly with half the amount of water suggested on the package instructions).
  • Additional Information

    You can also make your own jelly with 1 cup fresh juice and 2 gelatin leaves.

    You can also make your own jelly with 1 cup fresh juice and 2 gelatin leaves.

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