subject: Lemon Cheese cake from philadelphia [print this page] Philadelphia Lemon Cheese Cake Philadelphia Lemon Cheese Cake
Serves 6 - 8
This is one of the easiest Lemon Cheese cakes to make, but the taste is astoundingly rich. The addition of the summer fruits at the end for decoration while not necessary, just takes this recipe to the next level. I have to confess, this is one of my personal favourites as it is so easy to make and prepare and yet still tastes amazing.This is a very simple Lemon Cheese Cake, so go CHILL IT and LOVE IT.
Ingredients:
125g digestive biscuits
40g butter, melted
250g Philadelphia cream cheese
397g can of condensed milk
120ml fresh lemon juice( if fresh lemon juice not available, bottled lemon juice will suffice)
200g mixed summer fruits (such as strawberries, raspberries, blueberries or what ever is available at time)
Method:
1. Crush the digestive biscuits in a food processor, or in a plastic bag with a rolling pin.
2. Mix with the melted butter and push into a spring form baking tin.
3. Chill in fridge.
4. Whisk together Philadelphia cream cheese and condensed milk.
5. Stir in lemon juice.
6. Pour mixture into tin, on top of biscuit base.
7. Allow to cool and then chill in fridge for 1 hour.
8. Remove from fridge and decorate with the summer fruits.
Serve and enjoy.
This truly is as quick and as simple as it can get and still have that magical flavour. There are plenty of other different types lemon cheesecake recipes, some baked and some unbaked. From a silky smooth unbaked cheesecake to a luscious baked masterpiece the choice is yours to make.
