If you ask our Dad what he wants for his birthday it is always lemon cheesecake, so of course we needed to make one that was as additive-free as possible and used top-quality ingredients, like organic, grass-fed gelatin, to make it somewhat healthy… who are we kidding, there is nothing healthy about this apart from the fact it is totally delicious and we are allowed to have sweet things in our lives… deprivation is not our thing!

This cheesecake does take about 6-8 hours to set so be sure to make it well in advance of when you want to eat it!

Related recipe – vanilla bean paste (you need to make this!)

 

 

February 20, 2018
  • 5m
  • 7h
  • 1

Ingredients

Biscuit Base

  • 1/4 c boiling hot water
  • 1 250g packet plain milk biscuits
  • 30 g desiccated coconut
  • 200 g butter

Cheesecake Filling

  • 500 g cream cheese
  • 150 g white sugar
  • 200 g cream
  • 3 tsp. gelatine
  • 1 tsp. vanilla bean paste
  • 1/4 c lemon juice

Instructions

  1. Mix gelatine and hot water together in a cup and stir until the gelatine is fully melted.
  2. Mix gelatine and hot water together in a cup and stir until the gelatine is fully melted.

Thermal Cooking Method

  1. Line a round springform tin with baking paper.
  2. Start by making your biscuit base. Blitz the biscuits for 5 seconds/speed 7. Add softened butter and coconut. Mix 8 seconds/speed 4/reverse.
  3. Press the mixture evenly around the base of the tin.
  4. Place in the fridge while you make the cheesecake mixture. Wash and dry the mixing jug.
  5. To prepare cheesecake filling, add cream cheese and turbo 5 times. Then mix 15 seconds/speed 8, or until nice and creamy.
  6. Add sugar and mix for 15 seconds/speed 4, or until sugar is dissolved.
  7. Add gelatine, cream, vanilla bean paste and lemon juice and mix for 15 seconds/speed 4.
  8. Pour on top of biscuit base. Refrigerate for 6 - 8 hours, or overnight.
  9. Serve with whipped cream and fresh berries.

Traditional Cooking Method

  1. Line a round springform tin with baking paper.
  2. Place biscuits in a bag and crush them with a rolling pin. Pour into mixing bowl. Add softened butter and coconut. Mix until well combined.
  3. Press mixture into the base of tin.
  4. Place in the fridge while making the cheesecake mixture.
  5. To prepare cheesecake filling, add cream cheese to clean mixing bowl and beat with electric beaters until creamy.
  6. Add sugar and beat until sugar is dissolved and fully incorporated.
  7. Add gelatine, cream, vanilla bean paste and lemon juice and mix for 15 seconds/speed 4.
  8. Pour on top of biscuit base. Refrigerate for 6 - 8 hours, or overnight.
  9. Serve with whipped cream and fresh berries.

Nutrition

  • 10