Recipe Review Classic Lemon Cheesecake KIS page 114

[Burgerb]

Followed the chicken tandoori salad tonight with the classic lemon cheesecake. Beautiful. Just like your expect for a classic cheesecake, lovely smooth texture. Will make this many more times and after little effort it will certainly please the crowds. Two modifications. 1. Added extra lemon (I would recommend doing this to taste). 2. I had a blonde moment and made the base of the strawberry meringue cake, instead of the recommended shortbread pastry that is at the start of the book (I think it would be handy if a recipe is required within a recipe, that a pg number would be handy to help find the recipe). The coconut in this base was lovely against the lemon.
Made my own condensed milk with The Opies recipe again.
Such a lovely recipe. Perfect.
Thank you Tenina
Linked CC

[asha_76]

Just a note to the mods that this recipe is actually in Keeping It Simple rather than FFS.

I decided to make this for an Easter Dessert.  The recipe for the Basic Shortbread Base says to use a square baking tin but the photo of the cheesecake in the book is round so I just used a 23cm springform round tin which turned out to be a great size.  

This recipe generally worked well although I found that when I added the gelatin mixture I had to mix it by hand a few times after the initial 30 seconds mixing time as the TM just didn't mix it through properly.  I didn't bother with the lemon butter on top although if you are after a strong lemon flavour I think it needs it.  The cheesecake was nice but you didn't get that hit of lemon that you might get from other lemon cheesecakes.  

In summary, this cheesecake certainly received a lot of positive complements but definitely use the optional lemon butter if a strong lemon flavour is desired.

4/5

[judydawn]

Thanks Burgerb, will fix. The link was right, just the name of the book in the review was wrong.

[CreamPuff63]

I could probably be accused for not reading recipes through properly before starting, but now I've got to the end of making this the last step says to set it in the fridge for 24 hours before serving  I wanted a piece for tonight

[Cornish Cream]

Oh bum CP! Never mind you will enjoy it even more tomorrow

[Kimmyh]

Hate when that happens cp.

[cookie1]

I'd be checking to see if it is set and grabbing a piece. Or maybe a little time in the freezer. 

[CreamPuff63]

I'm a dessert tragic and as I made this in the morning fully anticipating being able to eat it that night, I was not let down. Following suggestions that it could have been more lemony - I added 2 x shop bought small lemon zest (if you had a large home grown lemon that will probably suffice), and lashings of Teninas lemon curd at the end. The shortbread base was delicious, a much tastier change to the granitas and marie biscuits that I normally use. Comments: 'this is probably your best cheese cake ever", "tastes like ice cream", "really good", and "I wish you would stop making yummy desserts".

[Kimmyh]

Oh my CP........after that review I guess I will just have to make it now.

[Bedlam]

This review is too good CP, I also will "need" to make it now!

Miss you, start planning Melbourne!