When I asked Indrani what sort of cake she wanted for her 6th birthday, she told me her favourite creamy lemon cheesecake. It’s Israel’s too so he’ll be happy with this years cake choice. I hope you enjoy it as much as they do!
To make it more like a birthday cake, I bought a Justin Bieber edible cake topper that says Happy 6th Birthday Indrani Florence. Can’t wait to see her face! I will add a picture of the cheesecake here next week after her birthday so make sure you come back to check it out.
Ingredients
Base
250g Nice biscuits
120g butter melted
Filling
125g light cream cheese
1 can sweetened condensed milk (395g)
1/2 cup freshly squeezed lemon juice (125ml)
Method
1. Use a food processor to crush the biscuits finely
2. Combine melted butter with crushed biscuits
3. Firmly press biscuit mixture into a 23cm pie plate (3cm deep). I use a square dish – it’s easier to cut into’ slabs’
4. Place base in fridge to chill & start to make filling
5. Use electric mixer to beat cream cheese until smooth & creamy (make sure you scrape down the bowl as you go)
6. Keep mixer going, and gradually add the condensed milk (again remember to scrape down bowl as you go)
7. Add the lemon juice & beat until combined. The mixture will thicken when the juice is beaten in
8. Try not to eat too much of the mixture, and now spread it over the biscuit base
9. Cover in a airtight container & put in the fridge for at least 8 hours (I find over night is best)
This is delicious as it is but you can make this a little more fancy by adding scrapings of chocolate or breaking up flake on the top too. You could also add whipped cream to the top with some strawberries. Go wild!