Let me keep this post as simple as this cheesecake is to make.
Given the mouth-watering genius of the end product, this is the most rewarding ten minutes of baking I can recommend. Well, not exactly baking…more freezing.
I normally side on the baked rather than frozen cheesecake, but during our time without an oven, frozen desserts became the way forward. Yet now that I have an oven back, I still find myself making this when in need of a speedy dessert. Don’t be put off by the speed and ease of this bake – there is no compromise on flavours. It is light and lemony, with a kick of ginger from the biscuit base. Either raspberries or blueberries make a great fruity addition, or leave it plain for a silky smooth cheesecake.
175g gingernut biscuits or digestive biscuits
60g soya spread
400g Lactose free cream cheese
100g Icing sugar
1 lemon – both zest and juice
50g frozen raspberries – optional, blueberries would be good too, or just leave plain
1) Crush gingernut biscuits, either in a food processor or smashed with a rolling pin. Melt soya spread, and mix with the crushed biscuits. Press into the bottom of a cake tin. Place in freezer.
2) Place lactose free cream cheese, lemon zest, lemon juice and icing sugar into a bowl. Beat until light and fluffy.
3) Remove biscuit base from freezer, and spread half of the cream cheese mix on top of the base. Add frozen raspberries as the next layer, and then finish with the final layer of cream cheese mix.
4) Return to the freezer and freeze for at least 1 ½ hours.