One cheesecake, four ways to make everyone happy: this no-bake cheesecake sets a lemony LANCEWOOD® Full Fat Plain Cream Cheese filling on a coconut biscuit base, then lets each slice go its own way with strawberries, granadilla, Biscoff or speckled eggs.
Lemon juice does something quietly clever here, thickening the LANCEWOOD® Full Fat Plain Cream Cheese and condensed milk into something rich but never overly sweet, so it can carry four completely different toppings without any of them fighting for attention.
Decorating each slice differently means there is something for everyone, the fruit-lovers, the chocolate fans, the ones who cannot resist a speckled egg, all sharing the same cheesecake without anyone having to compromise.
The lemon juice reacts with the cream cheese and condensed milk to thicken the mixture as you beat it in, so no gelatine or cooking is needed. Refrigerating it for several hours finishes the job.
At least 4 hours, though overnight in the fridge gives the firmest, easiest-to-slice result.
Yes, any plain biscuit works in place of coconut biscuits. Adjust the amount of melted butter slightly if the biscuits are drier or more absorbent.
Slicing it into eight and splitting the toppings between speckled eggs, strawberries, Biscoff and granadilla means one cheesecake covers a few different flavour preferences at the same gathering.
Serve immediately once decorated, or refrigerate for up to 4 days. Add the speckled egg topping just before serving so the colour does not fade in the fridge.
Yes, the plain lemon cheesecake works well on its own if you would rather skip the decorating step, or serve fresh fruit on the side instead.
Crust:
200 g coconut biscuits, finely crushed
100 g butter, melted
Filling:
375 g LANCEWOOD® Full Fat Plain Cream Cheese, room temperature
460 ml condensed milk (1 and a half tins)
125 ml freshly squeezed lemon juice
5 ml vanilla essence
Toppings:
100 g speckled eggs
125 g strawberries, hulled and sliced
100 g Biscoff spread, melted
100 ml granadilla pulp
Line a 20 cm in diameter springform pan with baking paper.
Crust:
Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan. Refrigerate while you make the filling.
Filling:
To decorate:
HINTS & TIPS:
The speckled eggs will lose their colour if refrigerated, so decorate the cheesecake with them just before serving.
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