photo 165638_186695434675664_4580881_n_zpsoyyiixhz.jpgOne day I’ll get suitable cream cheese again.

One of my own, simple, but rich and creamy. Sadly these days I can’t get cream cheese that’s gluten free and without a thickener. Perhaps someday.

Biscuit Base

1 Big Pack Ginger-nut (Or other biscuit)
150g Butter

Cheesecake Filling

100ml Double Cream
200g Cream Cheese (Room Temp)
75ml Lemon Juice
75g Caster Sugar

Biscuit Base

1. Crush the Biscuit and leave in a bowl.

2. Melt the Butter and stir into the crushed Biscuit.

3. Put into container and press down with spoon.

4. Leave in fridge for half an hour.

Cheesecake Filling

1. Put the Sugar and Lemon juice in a bowl and whisk until Sugar has dissolved.

2. Chop the Cream Cheese into squares and add to the Sugar mix and then mix again.

3. Add the Double Cream and mix until mixture is thick and creamy.

4. Put mixture on top of base and leave in fridge to set.

3 thoughts on “Cheesecake

  1. Pingback: Butternut Squash Bread | Pep's Free From Kitchen

  2. Pingback: Cheesecake filled Buckwheat Shortcrust Pastry | Pep's Free From Kitchen

  3. Pingback: Festive Recipe Round Up |

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