![]() ![]() If you are using a biscuit with a filling (such as an Oreo) or a chocolate digestive, lower the butter to 125g. ![]() ![]() If you wanted to use another biscuit that is basic, and not covered in chocolate and has no filling, the butter is always 150g. This is to show that you can use pretty much any and all biscuits for a cheesecake base! I mainly use digestives as they’re so classic, but shortbread is delightful.īlitzing up shortbread for a biscuit base, add a little melted butter, and pressing into the bottom of an 8″/20cm deep springform tin and squishing it down firmly results in a delicious biscuity base. Also, because who doesn’t love a new recipe?! Baseįor this beauty, I thought I would use shortbread biscuits in the base of the cheesecake. The reason that I thought posting a new recipe for such a similar recipe, is partly because people google for a certain recipe, and this version will come up, as well as the other one. The only real difference is swapping out the vanilla for the lemon! The basic premise of this no-bake lemon cheesecake is extremely similar to the vanilla version. My no-bake vanilla cheesecake was a wonderful hit in the back to basics series, so I know you will all love this fresh and fruity no-bake lemon cheesecake as well! This is my fifth recipe in my back to basics series, and I am loving them all so far! Everything else has either been vanilla themed, or chocolate themed, so I thought I would delve down the lemon route. So heyyy there, I’m back with another Back to Basics recipe! That’s right, I thought I would post another delicious recipe, but explain it down to the ground so that anyone and everyone can enjoy it and make it! Please see my disclosure for more details!* A delicious, sweet and easy no-bake lemon cheesecake! Part of my back-to-basics series! ![]()
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