This cheesecake is light and fluffy with little effort.
It has been a little while since I made a cheesecake and this one is certainly a bit different. Sometimes cheesecakes can have a stodgy texture, especially if they are baked. This recipe, (which I adapted from one I found in the May 2015 issue of Super Food Ideas magazine), uses evaporated milk and cream cheese to achieve the mousse-like consistency.
Another good point is that you don’t need any fresh lemons – using juice from a bottle is cheaper and easier, especially if lemons aren’t in season in your part of the world. If you want to add another flavour, I think this would also be lovely with a few fresh raspberries folded through the filling before it sets.
On a side note – earlier this week I was very pleased to learn that Recipe Adaptors has reached 500 email subscribers 🙂 Thanks to everyone who reads my recipes, whether you are a subscriber or not. I hope you get a little bit of inspiration to cook new things for your loved ones.
Ingredients – makes a large cheesecake:
- 250g/9 oz plain sweet biscuits (I used Scotch Fingers)
- 125g/4.5 oz unsalted butter, melted
- 1 tbsp edible powdered gelatine
- 100ml/3 fl oz boiling water
- 375ml/13 fl oz can evaporated milk, chilled
- 1/2 cup icing (powdered) sugar
- 250g/9 oz cream cheese, softened and cut into small cubes
- 1/3 cup lemon juice (from a bottle is fine)
- yellow sprinkles, optional, to decorate
- Spray a 23cm/9 inch spring-form pan with a little cooking spray.
- Blitz the biscuits in your food processor (or smash with a rolling pin) until you have fine crumbs.
- Place the biscuit crumb into a medium bowl and stir in the melted butter.
- Tip the butter-coated crumb into the prepared pan. Use the back of a spoon to press the crumb into an even layer to form the base of the cheesecake. Place the pan into the freezer to set.
- Put the boiling water into a small bowl and sprinkle in the gelatine powder. Stir until the gelatine is dissolved and set aside to cool whilst you make the cheesecake filling.
- Pour the evaporated milk into a large bowl and add the icing sugar. Use an electric whisk to beat the mixture until fluffy.
- Add the cubed cream cheese and lemon juice and beat again until smooth.
- Gradually add the gelatine mixture and beat on low speed until combined.
- Pour the cheesecake filling over the crumb base in the pan. Use a spatula or flat-bladed knife to level the surface.
- Place in the fridge for about 4 hours until set.
- Carefully remove the set cheesecake from the pan and place onto your serving plate. Decorate with yellow sprinkles, if using.
- Serve and enjoy!