Chilled Lemon Cheesecake - by Kim Heahsk

Chilled Lemon Cheesecake 

Crust Base:
Biscuits 150g
Buttercup butter 100g

Cheese Mixture:
Cream cheese 500g
110g icing sugar
Full cream milk 100ml
Whipping cream 100ml
3 tablespoons lemon juice
Gelatine powder 1 tablespoon
5 tablespoons water.
1. Mix crackers + butter together and press into 7inch round base. Chill in the fridge until firm.
Cheese Mixture:
1. Gelatine + water, boiled dissolved.
2. Cream cheese and powdered sugar together poured into the bowl, beating with a whisk until smooth.
3. Add the melted gelatine, and whole milk, mix well.
4. Add whipping cream, stir gently with a spatula.
5. Add lemon juice, try the taste, if that is not enough can be combined with more.
6. Out crust, the cheese paste poured gently pat molds, let air out.
7. Wrapped with plastic wrap, refrigerate overnight or for at least six hours.
8. Eat when you can do cheesecake decorated surface point, I was gently sprinkle a thin layer of chocolate powder, and then completed slightly.


6寸活底脱模 1个

饼干 150g
Buttercup牛油 100g

Cream cheese 500g
糖粉 110g
Full cream milk 全脂牛奶 100ml
Whipping cream 100ml
柠檬汁 3大汤匙
Gelatine powder 鱼胶粉 1大汤匙
水 5汤匙

2。接着倒进模具中, 铺满整个盘底,稍微压一压,收进冰箱冷藏备用。

2。Cream cheese和糖粉一起倒进碗中,用打蛋器搅打至顺滑。
4。加入whipping cream,用刮刀轻轻搅拌均匀。

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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