Description
Delightful dessert balancing sweet and tangy flavors, perfect for impressing guests.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 200ml double cream
- 100g caster sugar
- 2 lemons, zest and juice
- 1 tsp vanilla extract
- 2 egg whites
- Yellow food coloring
Instructions
- Crush the biscuits into fine crumbs and mix with melted butter. Press the mixture into a lined baking tin and chill for 30 minutes.
- In a bowl, beat the cream cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- In a separate bowl, whip the double cream until soft peaks form, then fold it gently into the cream cheese mixture.
- Clean your bowl and whisk the egg whites until stiff peaks form. Carefully fold the egg whites into the cream cheese mixture to keep it light and airy.
- Divide the mixture in half. Add yellow food coloring to one half and gently swirl both mixtures together for a marbled effect. Pour over the biscuit base.
- Chill in the fridge for at least 240 minutes or overnight until set. Once set, cut into squares and serve.
Notes
Serve chilled and garnish with fresh berries, lemon zest, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, dessert, lemon, no-bake, sweet, tangy