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Recipe

Lemon cheesecake slice

Mar 29, 2012 1:00pm
  • 30 mins preparation
  • Makes 20 Item
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Ingredients

Lemon cheesecake slice
  • 250克crushed digestive biscuits
  • 1/3 cup desiccated coconut
  • 185 gram melted butter
  • lemon zest, to serve
  • cream, to serve
Topping
  • 375 gram softened cream cheese
  • 1 teaspoon vanilla bean paste
  • 1 finely grated zest lemon
  • 1/3 cup lemon juice
  • 395 gram can condensed milk

Method

Lemon cheesecake slice
  • 1
    Lightly grease and line a 20cm x 30cm slice pan with baking paper, extending paper 5cm over long sides.
  • 2
    In a medium bowl, combine biscuit crumbs, coconut and butter. Mix well. Press over base of pan. Chill until firm, about 30 minutes.
  • 3
    In a small bowl, using an electric mixer, beat cream cheese, vanilla and zest together until smooth. Gradually add juice and condensed milk, beating well.
  • 4
    Pour over base. Chill until set. Cut into squares to serve. Top with fresh (or candied) lemon zest. Serve with a dollop of cream.

Notes

For a variation, swap the lemon zest and juice with equal parts lime or orange zest and juice. You could also swap the coconut in the base with finely crashed macadamia nuts.

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