Lemon Cheesecake
Childhood birthday memories. We always had a choice for a birthday meal the whole time I was growing up. For dessert I usually chose this lemon cheesecake for my Mum to make. It’s still one of my favourites to this day and the base was so easy to convert to gluten free along with the rest of it.
Base
- 220 g kinnikinnick Graham style crackers crushed
- 125 g butter
Filling
- 500 g cream cheese Philadelphia
- 150 g sugar
- 2 tsp grated lemon rind
- 1 tbsp lemon juice
- 300 ml sour cream Dutchman Dairy
- 1.5 packs gelatine (Knox 7g/pack)
- 55 ml water
- 2 egg whites
Crush the graham cracker biscuits and add the melted butter
Transfer the crumbs to a springform pan and press them into the bottom and up the sides a little. Refrigerate while making the filling.
Beat cream cheese until soft and creamy
Add sugar lemon rind and juice and beat until sugar is just melted.
Sprinkle gelatine over cold water in a small bowl and stand for five minutes. Add the bowl over hot water and whisk until the gelatine is dissolved. Allow to cool slightly but don’t let it set hard as it will go lumpy
Add the sour cream to the cream cheese mixture and beat until just combined. Add gelatine and beat until just combined. Beat egg whites until peaks form – gently fold in. Refrigerate for 3-4 hours to set.