Finally a compliment for my cheesecake from my brother!!.. It's a huge relief for me.. Here's this super easy recipe I found on the internet and tweaked it wherever needed
Prep Time : 25 minutes Total Time : 3 hours and 30 minute
Ingredients
-20 digestive biscuits
-11 tblsp salted butter (melted)
-2 tblsp castor sugar
-400 gms cream cheese (room temperature)
-1 & 1/4 cups condensed milk
-1/4 cup fresh lemon juice
-1 1/2 tsp vanilla essence
Method
-Put the digestive biscuits in a large plastic bag, and crush them using a rolling pin until the texture becomes like breadcrumbs
-Pour the crumbs into a medium sized bowl and add melted butter and sugar to it. Mix well using a spatula
-Press the crumb mixture into a 9 inch springform pan (a loose bottom mould), spreading it 1 1/2 to 2 inch up the sides (do this step properly cause this cheesecake when it is chilled in the refrigerator, it still has a soft consistency so the crumbs will give it structure), press flat with your fingers. Chill the crust in the refrigerator until the cheesecake batter is ready
-Meanwhile, make the filling- Using an electric beater- beat cream cheese in a large bowl at a medium speed until soft and fluffy. Add condensed milk to it and beat it well until well incorporated. Beat in the lemon juice and vanilla essence
-Pour the filling into the biscuit base pan, smoothen the top with a spatula. Cover the top with a plastic wrap and refrigerate it for 4 hours. Eat it as it is or pour some fruit coulis and enjoy it with your friends and family!!
Happy Baking!!
Ingredients
-20 digestive biscuits
-11 tblsp salted butter (melted)
-2 tblsp castor sugar
-400 gms cream cheese (room temperature)
-1 & 1/4 cups condensed milk
-1/4 cup fresh lemon juice
-1 1/2 tsp vanilla essence
Method
-Put the digestive biscuits in a large plastic bag, and crush them using a rolling pin until the texture becomes like breadcrumbs
-Pour the crumbs into a medium sized bowl and add melted butter and sugar to it. Mix well using a spatula
-Press the crumb mixture into a 9 inch springform pan (a loose bottom mould), spreading it 1 1/2 to 2 inch up the sides (do this step properly cause this cheesecake when it is chilled in the refrigerator, it still has a soft consistency so the crumbs will give it structure), press flat with your fingers. Chill the crust in the refrigerator until the cheesecake batter is ready
-Meanwhile, make the filling- Using an electric beater- beat cream cheese in a large bowl at a medium speed until soft and fluffy. Add condensed milk to it and beat it well until well incorporated. Beat in the lemon juice and vanilla essence
-Pour the filling into the biscuit base pan, smoothen the top with a spatula. Cover the top with a plastic wrap and refrigerate it for 4 hours. Eat it as it is or pour some fruit coulis and enjoy it with your friends and family!!
Happy Baking!!
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