Was working on some other post but it did not workout well, so though to update this recipe I had with me since few months.
Its actually 5.00 a.m. Early morning, my son was getting restless, I put him in his cradle, as I am swinging him, I am also updating this post….
in the whole busy day…I think this is the best time to write a post, all Izz well at this time…I can write without any disturbance…can think more clearly right now than any other time of the day…daam the internet got slow….
With everything packed up I cannot shoot new recipes hence updating an old one which I had documented earlier…
this is a cheat’s version of a lemon cheese cake…no fuss very simple to make…children and beginners can also make this as there is no baking involved..
This recipe I had made on my Dad’s birthday… My father is not fond of dessert, wired but that’s how he is and I wouldn’t want to change him for anything. Still to try out this recipe I got my sis, Ipshita excited to make this cake on that day…
Being pregnant then, I had my privileges then :-), I send Ips a list of ingredients day before. She made sure all was there when we started cooking. When we started cooking all I did was order and my lil sis acted as a sue chef and did all the laborious work…”get this, melt this, break the biscuits, give me this, mix that..”
well Ips thanks…and sorry for giving you so many orders. All the after mess was cleaned by our poor mom. When we asked dad to cut the cake for fun and taste it, he cut the tiniest piece possible for himself and the rest was eaten by all of us.
The cake turned out awesome, only thing the base was not strong enough so I have added another tbsp of butter in the recipe.
The original recipe was an Oreo cheesecake I found on the blog: Edible Garden.
10 digestive biscuits
1 1/2 cup cream cheese
2 tbsp sour cream
1/2 cup thick cream
1 tsp lemon juice
1/3 cup sugar
½ tsp vanilla extract
½ tsp lemon zest
¼ tsp salt
4 tbsp melted butter plus more for greasing
Blend the butter and the biscuits in a coarse powder, you can do it in a mixer but make sure the biscuits don’t become a fine powder. Press this mixture firmly on the base of the cheesecake ring of 6″ diameter, refrigerate until needed.
In a bowl with an electric beater beat the cream cheese, sour cream, lime juice, salt , sugar and vanilla essence, beat all together until soft and fluffy.
In another bowl take the cream and beat it with the blender till it is soft and fluffy.
Mix the cheese and cream mixture add the lemon zest and fold it with hand lightly.
Layer the cream cheese mixture on the top of the biscuit base.
Refrigerate for at least 5 hours. Best to keep in fridge for overnight and serve the next day.
Shed the lemon zest finely and shred only the yellow part of the lemon, if the white part of the lemon is shredded by mistake, do not use it as it has a bitter taste and eventually the whole cake will get this bitter taste.
When you refrigerate the cheese cake make sure you cover it properly or else the cake will catch the smell of other food stored in the fridge.
its 5.35 blog updated, baby fast asleep, good use of time…now back to sleep…:-)