{"id":593,"date":"2010-05-11T20:45:35","date_gmt":"2010-05-11T12:45:35","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=593"},"modified":"2010-06-08T08:50:26","modified_gmt":"2010-06-08T00:50:26","slug":"classic-lemon-cheesecake","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/classic-lemon-cheesecake\/","title":{"rendered":"Classic lemon cheesecake"},"content":{"rendered":"

\"\"<\/a>\u00a0\u00a0\u00a0\u00a0<\/p>\n

Last Sunday was Mother’s Day and also G’s Birthday.\u00a0 I wanted to be able to look after everyone on their special days so decided to call my Mum interstate, cook breakfast for G’s Mum and create\u00a0something special for G in the evening.\u00a0 Speaking to my Mum was lovely and I am really looking forward to her visit in a few months.\u00a0 Breakfast consisted of a smoked salmon and asparagus quiche that I made up by adapting the zucchini slice recipe<\/a> I have written about previously.\u00a0\u00a0We also had homemade\u00a0sourdough toast with eggs and bacon\u00a0to order.\u00a0 G made us all some\u00a0delicious coffee.\u00a0 Everyone enjoyed breakfast and we all felt like we needed a midday siesta.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

After such a busy morning, G didn\u2019t want me to go to too much fuss for dinner so I decided to create something that I know he loves.\u00a0 Open steak sandwiches (which he continually tells me I need to blog about because he thinks they are sooooo good) and lemon cheesecake.\u00a0 It was about 3.30pm when I decided to make the cheesecake and normally I would have been in a panic\u00a0that\u00a0it wouldn’t give me enough time for the cheesecake to set before dinner but I remembered that my Mum used to make a cheesecake that she set with gelatine.\u00a0 I went searching for such a recipe.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

A few months ago my Mum very kindly passed my Nanna\u2019s hand written cookbook on to me.\u00a0 It is full of some amazing recipes, household tips and cut outs from magazines.\u00a0 I had flipped through it a couple of times in the past\u00a0and decided to look in there for the cheesecake recipe.\u00a0 After reading (and giggling at) some of the things that didn\u2019t have oven temperatures, others that had no cooking time\u00a0and some\u00a0that didn’t even have measurements I found a cut out for exactly what I wanted.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

I made this for my man, the new family in my life.\u00a0 I hope it also honours my Mum and my Nanna who both gave me the recipe and ignited, and continue to feed, my passion for cooking in their own way.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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Gorgeous roses - A gift from G's Mum's garden<\/p><\/div>\n

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An excerpt from my Nanna\u2019s recipe book<\/dd>\n<\/dl>\n

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\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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lemon cheesecake (adapted from my Nanna\u2019s cookbook)
\nmakes 1 x 20-22cm cake<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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Ingredients
\n<\/span>250g marie biscuits
\n125g butter, melted
\n340g cream cheese, softened
\n1 x 395g tin condensed milk
\n90ml lemon juice
\n140ml thick cream, whipped
\n4 x gelatine leaves
\nto serve, extra cream<\/span>
\n\u00a0
\nPreparation
\n<\/span>Crush biscuits into fine pieces.\u00a0\u00a0Place crushed biscuits into a large bowl, add melted butter and mix to combine well.\u00a0 Pour biscuit mixture into the base of a 22cm spring form tin, press down firmly to create an even base.\u00a0 Place this in the refrigerator while you make the filling.\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

Place the cream cheese into a large bowl and beat until smooth and creamy.\u00a0 Gradually add the condensed milk, beating well, then add the lemon juice a little at a time.\u00a0 Fold in the whipped cream.\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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Place gelatine leaves into enough cold water to cover and allow to soften.\u00a0 After a minute or two they will feel like jelly.\u00a0 Squeeze out the excess water leaving a small amount in the leaves, place into a small bowl.\u00a0 Place into the\u00a0microwave and cook on high for 15 – 20 secs, just enough to turn it into\u00a0a liquid.\u00a0 If it is not loose enough add a small amount of hot water to make the mixture liquid enough to pour into the cream cheese mixture.\u00a0 Fold this through the mixture and pour over the base.\u00a0\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

Before placing the cake into the refrigerator to set, shake it gently to allow any large air bubbles to come to the surface and break down.\u00a0 Chill for 1 1\/2 hours minimum.\u00a0 It is set when\u00a0the centre\u00a0is firm\u00a0if the tin\u00a0is moved.\u00a0\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

Run a flat blade knife around the inside of the cake tin to loosen the sides, remove from cake tin and cut into slices.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

My tips\/alterations:<\/span>\u00a0\u00a0*The original recipe was in ounces and pints so I have converted everything accordingly.\u00a0 *I used my food processor to crush the biscuits but you can use a rolling pin.\u00a0 I\u00a0used a\u00a0flat bottom glass to pack the biscuit base into the tin, it makes it easier to keep the edges smooth.\u00a0 *I used the ratio of 1tsp powdered gelatine equals 1 gelatine leaf.\u00a0 If you use stronger gelatine leaves ie more than gold you will need to reduce the amount.\u00a0 The gelatine and the reaction between the cream and lemon juice meant that this cake set in about 1 \u00bd hours.\u00a0 I was a little worried that it might be too firm but the consistency was gorgeously silky and allowed us to cut thin slivers without the whole thing collapsing.\u00a0 I think I would possibly try half a gelatine sheet less just to give it a little more softness but that is just me being very picky.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\"\"<\/a><\/strong>ease: 8\/10.<\/strong>\u00a0\u00a0I think the hardest part is to try and get the base even.\u00a0 Gelatine sheet are easy to use, just follow the directions.
\nprep time:<\/strong>\u00a0<\/span>30mins.
\ncooking time: No cook required.\u00a0 <\/strong>Chill for a minimum of 1 1\/2 hours.
\ntotal: 2 hours.<\/strong>\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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taste: 10\/10.<\/strong>\u00a0\u00a0Firstly, I am not a huge fan of cheesecake except for the crunchy biscuit base.\u00a0 I know I seem to write that a lot in my blogs (that I am not really a fan of some things) but when I cook it is (hopefully) to satisfy others.\u00a0 It also means that I can be a little more impartial and judgemental on what I create and in turn give you an honest opinion of what I have made.\u00a0 So, back to the cheesecake that I am not usually a fan of.\u00a0 I ate approximately a quarter of this over a few nights and it was sublime.\u00a0 G had two pieces on the eve of his Birthday and has continued to ensure that it still tastes ok by checking it each night since.\u00a0 We passed some onto his Mum who (like the rest of us) also found it quite difficult not to eat more than one piece at a time.\u00a0 So what made it so good?\u00a0 The base was thick and crunchy, not sweet but had that rich buttery flavour that is a must have for any good cheesecake.\u00a0 It blended well with the creaminess of the cheese mixture combined a lovely lemon tang that cut the richness perfectly.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0\u00a0I think my man will make sure I do \ud83d\ude42<\/strong>\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<\/div>\n

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Last Sunday was Mother’s Day and also G’s Birthday. I wanted to be able to look after everyone on their special days so decided to call my Mum interstate, cook breakfast for G’s Mum and create something special for G in the evening. Speaking to my Mum was lovely […]<\/p>\n","protected":false},"author":2,"featured_media":642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,92,31,48,35,27],"tags":[6,18,104,107,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/593"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=593"}],"version-history":[{"count":153,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/593\/revisions"}],"predecessor-version":[{"id":941,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/593\/revisions\/941"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/642"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}