I really love to make this easy lemon cheese cake. The combination of freshly squeezed lemon juice, zest makes it more enticing. Since it cannot be indulged frequently so I really look for a special occasion where I can make this lovely cake and have plenty of people to bite the cheesy slice. Recently we had a potluck and this lemon cheese cake was my go to recipe. I raised my hands straightway for the Dessert.
The Eggless lemon curd was the show stopper and topped with freshly sliced strawberry and kiwi gives it a very tropical look. I go the easy way of making the base with crushed digestive biscuits.
How to make easy Biscuit base for lemon Cheese cake
1 packet (200grams) digestive biscuits,
1/3 cup butter, melted
Bliz the biscuits using a blender. Add butter to the crushed biscuits and gently press the mixture to spring foam baking tin. Place the tin in the refrigerator for 30 mins.
How to bake an easy Lemon Cheese cake
EGGLESS LEMON CURD
100ml fresh lemon juice
1/2 cup sugar
2 tbsp cornflour
50 ml water
1 tbsp lemon zest
20g teaspoon butter
20ml fresh cream/ milk
In a sauce pan, stir in zest and cornflour and slowly add water until it forms a paste. Add in sugar, juice and let it boil. Cook till the sugar is dissolved and sauce is thickened. Turn the heat down to low and add the cream and butter, stir until melted and smooth then remove from the heat.
Let it cool down and gently spread the lemon curd with a spatula. Arrange strawberry, kiwi slices before serving.