Wouldn’t you want a dessert that is not only satisfying for your taste buds but also you don’t need to feel too guilty about enjoying… Is that possible? you might ask… Look no more! Here it comes 😁
I have always loved cheesecake in all its shapes, forms and flavours. When I lived in the UK I used to always buy cheesecakes in the supermarket that was tasty and affordable… Not necessarily healthy though. 😊 Since I moved to Sweden I noticed it’s not that affordable to buy fresh cakes and pastries .
So, what’s the other option? Start making it yourself right
I tried this cheesecake at my mum’s first so I cannot take all the credit for this recipe however, I have amended a few times to make it “just right” as they say 🥰
So here is a list of ingredients you need:
- 2 large lemons
- 500g of fresh cheese. I use the large packets of 300g each and it’s pretty much just saving a bit of a the second packet
- 1 – 1,5 dl of sugar (depending on how sweet you want it)
- 3 dl of whipped cream
- Almost a full packet of digestive biscuits of 400g. I left 5 pieces still in the packet
- 100g of melted butter
I generally like the sour taste in desserts so I have also added 1 lime to this recipe but this is entirely optional
- Start by melting the butter
- Pour your digestive biscuits in to a bag and bash them with a rolling pin. This is my way (as it is also quite therapeutic) but you can also throw it in a food processor and mix 🙂
- If you have used a food processor just pour in the melted butter and mix until the butter is integrated. Otherwise, pour the butter and crumbs into a bowel and mix by the hand
- Pour the mixture into a spring-form pan. Pat down with your hand or with the back of a measuring cup, whichever that’s easier, until flat. Then put it in the fridge to set slightly while we start on the filling
- Zest your lemons (and lime if you added that)
- Put the cream cheese in a bowl and whisk (with an electric ideally) slightly.
- Add the lemon juice and sugar in to the bowel and whisk some more until blended
- Lastly, pour in your whip cream and whisk, whisk…. whisk until you have the texture you normally want when whisking whip cream. Don’t go overboard for it to become butter
And that’s pretty much it. Take out your pan from the fridge, pour in the mixture and add the zest on top.
Now for the hard bit. Put the pan back in the fridge and wait at least 12 hours before digging in to it. If you are going to take a mouthful out of it before, I will not judge 🙂
And there you go. Cheese cake done! Enjoy!! Don’t forget, you are also getting plenty of C-vitamin in your system which is great during this Corona time 🙂