Quick Lemon Cheesecake

[shiney]

Oh god, I feel hungry just reading through this thread!

MMM, my friend Tracey bought some digestive biccies in France. They are called something like 'museli' biscuits, but they looked and tasted just like digestives. I think they came from Lidls over there.

[Millymollymandy]

Oooh thanks for the tip Shiney, will check them out! If they aren't quite right, I can just eat them anyway, can't I? Oh, any excuse!

[chadspad]

Hi Guys,

Have just made the quick lemon cheesecake, sort of as per M3s recipe - only problem, I only had 150g of cream cheese instead of 175g and think this has caused it not to set - mixture is still extremely runny even after about 5 hours in the fridge! Have to say tho, it is extremely delicious and I am looking forward to eating it all this evening in front of the TV - cheesecake was one of the things I missed most living in France but not anymore - you have made me very happy, thank you!!

[Millymollymandy]

I'm sure it will still taste yummy. Sometimes mine would be runny too, I think you need to add more lemon than you think you do (if you know what I mean!).

This was what I took to my hamlet 'do' because something went wrong with my treacle tart. It was the only dessert which disappeared in seconds and there wasn't any for us (English) to eat. I had to eat manky French pud instead! Lots of people commented on the biscuit base asking what it was, although as it had been out of the fridge for many hours it was all crumbly and no longer set!

[Shirley]

We had cheesecake at Ina's house last week - the best ever!!!! I think she said that the recipe was on here but I've not found it yet.

Instead of biscuit crumb the base was a superbly crumbly wholemeal pastry. Scrummy AND healthy too.

[chadspad]

What went wrong with the treacle tart then? Manky French pud lol - that
doesnt sound too good! Not surprised your cheesecake went so quickly, it is delicious, runny or not.

[Millymollymandy]

I did think about posting this as a question but haven't got round to it yet..... as you do

I made a traditional treacle tart - golden syrup and breadcrumbs etc (not Stoney's recipe but the idea came from him). However the treacley bit in the middle started to rise up in the middle halfway through the cooking!!! When it dropped back down again, after it had cooled down, that bit was hard and chewy and toffee like.

????? Why?????

the funny thing is, I had made 2, one for us and a big one for the 'do'. The big one went in the freezer but when I defrosted it, the hard chewy bit had disappeared (as in gone soft again) and I had a perfect treacle tart!!!!!! It was fantastic!

So I know what to do in future - I think!!!

[Millymollymandy]

Oh and the 'manky french pud' - that was a bit harsh, but they were soooooo traditional - and so boring compared to my cheesecake!!