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Lemon ripple cheesecake
43 ratings
The lusciously light lemony centre makes this dessert cheesecake a standout.
Ingredients
Ingredients
• 250g pkt Nice biscuits
• 125g unsalted butter, melted
• 1 tsp finely grated lemon rind
• 60ml (1/4 cup) cold water
• 9.00 gm gelatine powder
• 2 x 250g pkts cream cheese, at room temperature
• 140g (2/3 cup) caster sugar
• 42.00 gm fresh lemon juice
• 500ml (2 cups) thickened cream
• 2 egg whites
• 180g (1/2 cup) lemon curd