THULADU MNGADI’S LEMON-INFUSED CHEESECAKE
“We once had a big family gathering where the oven was faulty, which led us to this fridge cheesecake recipe. It’s also a hit with customers.”
Serves 10
EASY
GREAT VALUE
Preparation: 35 minutes, plus 4 hours’ setting time
Tennis biscuits 200 g, crushed butter 80 g, melted whipping cream 290 g cream cheese 250 g caster sugar 100 g lemons 2, zested lemon juice 5t
For the topping: whipping cream 5T lemon 4 slices, to decorate
1 Line the base of an 18 cm springform cake tin with baking paper. Mix the biscuits and butter.
2 Put the biscuit mixture into the prepared tin and use the back of a spoon to flatten. Chill while you make the filling. 3 Whip the cream until medium peaks form. Add the cream cheese, caster sugar, lemon zest and juice. Whisk until thick and combined. 4 Remove the tin from the fridge and add the filling. Smooth the top with a palette knife. Freeze for 4 hours, or until set. 5 When you’re ready to serve, run a small palette knife around the edge of the cheesecake and remove from the tin. 6 To make the topping, whip the cream until it forms stiff peaks. Transfer to a piping bag fitted with a star nozzle and pipe 8 small swirls around the edge of the cheesecake. Top each swirl with half a slice of lemon.