Cheesecakes are my favourite thing to make- there’s so many variations, there are baked ones and set ones, there are fruity ones, chocolate ones, caramel ones… the list is as long as your imagination!
I love this particular lemon cheesecake recipe because it’s light, fresh and perfect for summer. It’s also super quick and it will wow your guests.
150g butter (melted)
2 packet of Butternut Snaps or Nice Biscuits (or any plain, sweet biscuit will do)
500g cream cheese
300g thickened cream
3 teaspoons gelatine
1.5 tablespoons boiling water
1 cup castor sugar
Juice of 1 Lemon
Rind of 2 lemons
1 teaspoon vanilla bean paste
250g fresh Strawberries
250g fresh Blueberries
(or any seasonal fruit really. Mango and passionfruit would be good too!)
Blend the biscuits in your processor til they are fine crumbs. Combine with the melted butter. Press onto the bottom (and around the sides if you like) of a springform tin and then put it in the fridge.
Mix your gelatine and water and set aside to cool.
In a mixing bowl combine cream cheese, sugar and vanilla until fluffy. Slowly add gelatine and then the cream, lemon juice and rind.
Once it’s mixed put it in the tin and pop it in the fridge overnight (or til its set)
Top with cut up strawberries and blueberries before serving.