Lemon Cheesecake

Base

1 Packet Biscuits

2 tblsp light brown sugar

100-200g melted butter

Crush Biscuits, add sugar and melted butter and press flat into the bottom of a lined loose bottom tin. Place in fridge to set.

Filling

1 tin Condensed Milk

400g Cream Cheese

5 Lemons (Juice and grated Zest)

2.5 tsp Gelatine – dissolved in 2 tblsp boiling water

250 ml Double Cream

Beat Condensed milk and Cream Cheese until smooth, add in Double Cream and beat until smooth. Add in Lemon zest and juice and finally the gelatine.
Pour over base and place in refrigerator, for best results leave to set for 24 hours. Enjoy!!

Apple Crumble

Firstly, peel and chop the apples and cook on the stove with some water and sugar to taste, once cooked place in an ovenproof dish (if there is too musc water still in the mix just drain some off.

Crumble

400g Plain Flour

200g oats

100g Desiccated Coconut

200g Brown Sugar

100g White Sugar

200g butter

Mix all dry ingredients and rub in the butter till it resembles fine breadcrumbs, spread over the apples and bake in oven (180oC) for 15 to 20 minutes.

This apple crumble is also really nice with a tin of “Forest Fruits” through it, just ad in with the apples once they are cooked – you may need wee bit more sugar as this can sometimes be quite bitter.

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