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No Bake Lemon/Lime Cheesecake

A community recipe by ReneK

Not tested or verified by Nigella.com

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Introduction

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 ounces fresh cream (stiffly beaten)
5¼ fluid ounces 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).