Half baked cheesecake...
I have never before made a no bake cheesecake, I always thought they would taste like a cheese jello but boy was I wrong, this cheesecake is so good Light, creamy, and sweet..Need I say more? Hmmm, so you're wondering were the half bake comes from? Well one think I can't do with is a no bake crust, I feel like I'll be eating pure butter and cookie crumbs, so I decided to prebake a crust and use a little less butter than most recipes.
Bake alone crust
3cups graham cracker or digestive biscuits
1/2 cup Almond powder
7 tablespoons unsalted butter
2 tablespoons sugar
No bake cheese filling
300grams cream cheese (room temperature)
1 cup sweetened condensed milk
zest of 1 large lemon
1/5 cup lemon juice
1 1/2 teaspoons gelatin or 1 single envelope gelatin
1/4 cup hot water (to dissolve the gelatin)
1 cup heavy whipping cream
1 tablespoon fine sugar (to be creamed with the heavy cream)
Crush crackers until they resemble wheat flour, melt butter and combine with crushed crackers and 2 tablespoons sugar. press mixture firmly into an 8 inch spring-form pan.
Bake for approximately 15 min at 350*.
Dissolve your gelatin in 1/4 cup hot water, set aside. Beat cream cheese and condensed milk in a medium bowl with a hand whisk until creamy, add (cooled) gelatin,lemon zest and lemon juice and mix. In a separate bowl whip your cream with 1 tablespoon sugar until soft peaks form. Fold your whip cream into the cheese mix. Pour into your crust and refrigerate for at least 5 hours or until firm. This cheesecake taste better if left in the refrigerator overnight.