@kristin.hsbakes: bf’s family’s fave so had to make for our bbq last weekend🍋 Base: 18 digestive cookies 125g melted butter Mix melted butter and crushed up digestives. Place the ring of a springform pan (22cm) on a serving plate. Pack mixture into the bottom. Let set in fridge. Lemon jelly: 200ml water 100g sugar 100ml lemon juice Peels of 1 lemon 5 sheets of gelatine (prepare as instructed on packet) Add water, sugar, lemon juice and lemon peels into a saucepan. Let simmer until the sugar has dissolved. Remove lemon peels. Add gelatine leaves. Let mixture cool slightly. Should be liquid but not too hot to touch. In a bowl, mix: 200g Philadelphia (full fat) 200ml icing sugar 1tsp vanilla extract In another bowl, mix: 250ml sour cream 250ml whipping cream (whip to soft peaks before mixing in) Mix Philadelphia mixture and sour cream mixture. Add in the lemon jelly mixture. Pour over the digestive base and let sit in fridge until set, 4+ hours. Raspberry jelly top layer (can use other berries if desired) 2cups frozen berries 200ml water 1/4cup sugar Juice of 1/2 lemon 2 gelatine sheets Let mixture simmer on stove until berries are dissolved. Sieve to get rid of seeds if desired. Add 1 pre-soaked gelatine leaf. Let mixture cool slightly before adding on top of cheesecake. (Use a hot knife to smooth out any lumps if the raspberry jelly started to set before pouring over cheesecake.) Let set. Slide a knife along the edge before removing springform. #cheesecake #nobakecake #berries #desserts #bakingrecipe

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Thursday 20 August 2026 19:01:21 GMT