It was my manager’s birthday last week and she always treats us so well on our birthdays that I wanted to do something nice for her as well. She was away on annual leave for the week so the daqy before she was due back we decorated her entire office in pink with confetti everywhere and a gift from all of us. I knew she was a big fan of cheesecake so I wanted to whip something up for her to enjoy. Due to time restraints that seems to be just my life, I wanted it to be an easy recipe that didn’t take up a lot of time. This cheesecake was perfect and absolutely loved by everyone at work, but especially my manager. It doesn’t require any baking and the ingredients are really simple and easy to throw together. It tastes delicious and I just chucked a few strawberries on top for added decoration or you could also do some whipped cream. It has a slight lemon flavour which is just perfect and it makes a great base for something you may want to fancy up!
If you’re a big fan of cheesecake or looking to whip up something quickly, this is the recipe for you and totally easy for the amateur bakers. The only thing I would note is that the base is a little crumbly so you may want to add a little extra melted butter. ENJOY!
Classic Refrigerator Cheesecake
Ingredients:
250g plain sweet biscuits (like marie)
125g butter, melted
250g packed of cream cheese, softened
400g can of sweetened condensed milk
2 tsps of grated lemon rind
1/3 cup of lemon juice
1 tsp of gelatine
1 Tbsp of water
Method:
- Process biscuits in a food processor until mixture resembles fine breadcrumbs. Add melted butter and process until just combined.
- Use one hand to press crumb mixture evenly over base and sides of a 21cm spring-form cake tin (spring-form is necessary to get it out easily). Cover with cling-wrap and refrigerate for 30 minutes or until firm.
- Meanwhile, beat cheese in a bowl with electric mixture until smooth. Beat in condensed milk, lemon rind and juice until smooth.
- Sprinkle the gelatine over the 1 Tbsp of water in a small heatproof jug. Stand jug in a small saucepan of simmering water and stir until gelatine dissolved. Cool for 5 minutes. Stir gelatine mixture in to the cheese mixture.
- Pour cheesecake mixture in to cake tin and smooth out evenly. Put in the fridge to set for at least 3 hours or preferably overnight.
- Eat!
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