Recipe
Creamy Lemon & Berry Cheesecake Recipe [gf]
Ingredients
Base
2 Cups Nuts & Stuff Muesli (Available online, delivered to your door)
125g Melted Butter
Filling
250g Softened Philadelphia Cream Cheese
½ Cup Caster Sugar
¼ Cup Lemon Juice
1 ½ Tsp Grated Lemon Rind
½ Cup Milk
1 Tbsp Gelatine Dissolved in ¼ Cup Boiling Water
1 Cup Semi Whipped Cream
Topping
3 Cups Fresh or Frozen Berries
1/3 Cup Caster Sugar
1 Tsp Fresh Lemon Juice
   
Makes 8-10 Serves
Preparation & Cooking 30 Minutes (refrigerate for 3 hours or overnight)
Method

Method - Filling

  • Place Nuts & Stuff in a food processor and pulse process for a minute or so, until crumble consistency is achieved. 
  • Combine crumbled Nuts & Stuff with melted butter.
  • Press firmly, using the back of a spoon, onto a prepared base of a 20cm/8” pan (prepared with greaseproof paper) with removable base or springform pan. Then chill.
  • Beat cream cheese and sugar using an electric mixer, until smooth.
  • Add lemon juice, lemon rind and milk, and continue beating.
  • Dissolve gelatine in ¼ cup hot water, then add to the cheese and mix in well.
  • Semi-whip cream and fold into the cheese mixture.
  • Pour mixture into prepared base refrigerate for 3 hours or overnight.

 

Method - Topping

  • Place 1 cup of berries and sugar in a saucepan and cook over medium heat about 5-7 minutes or until berries begin to break down.
  • While still hot, strain the berries through a sieve over a bowl, reserving the juice.  Discard berry pulp.
  • Allow the juice to cool down.
  • Mix the remaining 2 cups of berries and lemon juice together in a large bowl.
  • Stir in the strained berry juice
  • Just before serving, pour the berry topping over the cheesecake.

 

OMG!  Not only does our creamy lemon & berry cheesecake look amazing… you and your guests will fall in love with the taste.

 

This one was my dad’s favourite and for that it is special, of course. It is also delightfully easy to make. You will love the creamy texture and the crunchiness of the Nuts & Stuff base.

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