Lemon Cheesecake
Creamy filling with a buttery crust; this cheesecake is made with easily available ingredients- yogurt and condensed milk!
Ingredients
For the crust
- 150 g digestive biscuits
- 60 g melted butter
For the filling
- 90 g cottage cheese
- 100 g hung curd
- 180 g condensed milk
- 10 g gelatin
- 2 tbsp lemon juice
- 3 tbsp boiling water
Instructions
For the crust
- In a food processor, grind the digestive biscuits, until they resemble a fine crumb. (you can also do this process by hand)
- Add the melted butter, and mix well
- Spread this mixture evenly onto a spring-foam pan, and use the back of a glass to compact it down. Place it in the fridge for 15 minutes to chill.
For the filling
- In a small bowl, add the gelatin. Pour over the boiling water and dissolve the gelatin well. Keep it aside for 3-4 minutes. Meanwhile, prepare the filling.
- In a food processor, mix the cottage cheese, hung curd and condensed milk, till they're well combined. It will be a smooth, slightly runny mixture.
- Transfer this mixture to a large bowl and add the gelatin mixture. Mix well.
- Lastly, add the lemon juice.
- Pour the cheesecake mixture on top of the biscuit crust, and refrigerate for 8 hours, or preferably overnight.