No-bake Fridge Cheesecake

Written by Admin

22 March 2023

Ingredients

100g biscuit crumbs (I like to mix ginger biscuits & Marie biscuits)

50g melted Jackal’s Hill Fromage Raw Farm butter (salted or unsalted)

½ tin sweetened condensed milk

500g Jackal’s Hill Fromage Cream Cheese (for a richer cake you can mix 250g each Jackal’s Hill Fromage Mascarpone & Cream Cheese)

Zest of one lemon

¼ tsp vanilla powder

Method:

To make biscuit crumbs, place your choice of biscuits in a food processor, or place them in a bag and bash them with a rolling pin.

Add the melted butter to the crumbs and mix well until all the butter is absorbed. Spoon into a lined spring form tin, flatten with your hands and place in the freezer until the filling is ready.

For the filling, using a hand-mixer, start by softening the cream cheese (or mascarpone & cream cheese together). Add the condensed milk, vanilla powder and finally the lemon zest. Beat together until smooth.

Remove the biscuit crust from the freezer and pour the filling on top. Place in the fridge for at least 4 hours, or better overnight.

Serve chilled with extra lemon zest to garnish.

Tips:

You can also make this cheesecake in individual glasses rather than as a whole cake.

Berries always go well with a lemon cheesecake, so you can garnish either with fresh berries or a berry coulis.

You May Also Like…

Hasselback Potatoes

Hasselback Potatoes

Ingredients for 4 persons 4 Medium potatoes skin on, rinsed and dried 100g Jackal’s Hill Fromage Raw Salted Butter...

Easy Flat Bread

Easy Flat Bread

Ingredients 2 cups of self raising flour 1 cup of Jackal’s Hill Fromage Plain Yoghurt A pinch of salt Method Sieve and...