Pour the mixture over the biscuitbaseand pop back in the fridge to set, preferably overnight. When I made this cheesecake, I just fancied something lemony, and I was thrown back to the boozy lemoncheesecake I made last year
Turn the oven off and leave cheesecake in the oven for a least a couple of hours to really set up. I just love to have visitors to my blog, I've taken some time to prepare this recipe and to blog it so I would be so grateful for some feed back
Lemon Curd with lemon crunchies, white chocolate bits, or meringue pieces. Strawberry preserved with sliced berries, chopped preserved stem ginger with toasted nuts, sliced bananas with toffee and sprinkles and chocolate bits
I’m already considering using a lemon jelly and topping with mandarin segments for a citrussy version next time (and there will definitely be a next time
For this I have used a mix of ginger nut biscuits (McVities) anddigestives (Sainsburys own). I had never thought of using coconut oil for the biscuitbase but it works really nicely with the ginger nut biscuitsand added Vitalite just gives the base a richer flavour
Think lemon bars but using orange, lime and grapefruit instead of the lemon. Somehow the cheesecake filling and whipped cream topping decided to separate themselves from each other once frozen
For the cheesecakebase –. Why is it that all the recipes I found for New York style strawberry cheesecake none of them added strawberries into the cheesecake mixture – strawberries were adornments used to top the pud and make the sauce
