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Lemon Crisp cheesecake recipe
Lemon Crisp cheesecake recipe
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Prep Time:
420 minutes
Cook Time:
Total Time:
420 minutes
No-bake lemon and white chocolate cheesecake with a zesty biscuit base - a refreshing, indulgent treat!
Ingredients:
  • 2 x 250g pkts Arnott’s Lemon Crisp biscuits, plus extra, to serve
  • 75g butter, melted
  • 750g cream cheese, chopped, at room temperature
  • 250ml (1 cup) thickened cream, plus extra, whipped, to serve
  • 140g (2/3 cup) caster sugar
  • 140g (1/2 cup) lemon curd
  • 20.00 ml finely grated lemon rind
  • Yellow food colouring, to tint
  • 80ml (1/3 cup) boiling water
  • 12.00 gm gelatine powder
  • 125g white chocolate, melted, cooled slightly, plus extra, shaved, to serve
  • 8.80 gm vanilla extract
Instructions:
  • Prepare a 20cm round springform pan by greasing the base and sides and lining them with baking paper. Use a food processor to crush half of the biscuits into fine crumbs. Add butter to the processor and blend until well combined. Transfer the biscuit mixture to the pan and press it evenly over the base using a flat-bottomed glass. Place remaining biscuits around the side of the pan. Chill in the fridge for 30 minutes until the base is firm.
  • In a clean food processor, combine 375g cream cheese, 1/2 cup cream, and 1/3 cup sugar. Blend until smooth. Add lemon curd, zest, and a few drops of food coloring for a tint. Blend until well combined.
  • In a small heatproof bowl, combine 2 tablespoons boiling water with 2 teaspoons gelatine until fully dissolved. Set the small bowl inside a larger bowl and pour enough boiling water into the larger bowl to reach halfway up the side of the smaller bowl. Let it sit for 5 minutes until the gelatine dissolves, stirring occasionally. Add the gelatine mixture to the cream cheese, blend until smooth. Pour into the prepared pan, refrigerate for 2 hours until set.
  • Combine the leftover cream cheese, cream, and sugar in a clean food processor until smooth. Mix in the white chocolate and vanilla until the mixture is creamy.
  • Combine the leftover 2 tablespoons of boiling water with the remaining 2 teaspoons of gelatine in a small heatproof bowl. Place this bowl in a larger heatproof bowl filled halfway with boiling water. Allow it to sit for 5 minutes until the gelatine dissolves, stirring occasionally. Mix this into the cream cheese mixture, pour into the prepared pan, smooth the top, and refrigerate for 4 hours until set.
  • Gently release the cheesecake from the pan and place it on a serving plate. Top with whipped cream, shaved white chocolate, and extra biscuits before serving.

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