Description
A delightful dessert combining creamy cheesecake and zesty lemon, perfect for any occasion.
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
- Prepare the Base: Crush the digestive biscuits into fine crumbs and mix with melted butter. Press into a lined baking tin and chill for 30 minutes.
- Make the Cheesecake Filling: Beat cream cheese, caster sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Add Whipped Cream: Whip the double cream until soft peaks form, then gently fold into the cream cheese mixture.
- Incorporate Egg Whites: Whisk egg whites to stiff peaks and delicately fold into the cream cheese mixture until combined.
- Create the Swirl: Divide the mixture, add yellow food coloring to one half, and swirl together in the baking tin.
- Chill and Set: Refrigerate for at least 4 hours or overnight until set.
- Serve: Cut into squares and enjoy, optionally dusted with powdered sugar or served with whipped cream.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to a month.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, lemon dessert, no-bake dessert, summer treats, creamy dessert