Preparation of Lemon cheese cake :

Dissolve one packet of lemon jelly in one cup of water over low heat till all the crystals of the jelly have dissolved. Always use this procedure or else some of the jelly crystals do not dissolve and the jelly does not set, leaving a thickish undissolved rubbery jelly base at the bottom. Crush the biscuits with a rolling pin, add the butter, mix well with your hands. Pour this mix on to the dish you want to bake in. Pat the mixture with your hands to make a base for the pudding and bake it for bout 7 minutes. Now your crust is ready. Next take out the cream cheese and put it in a bowl, add the dissolved jelly, lemon rind, juice of one lemon and condensed milk and beat well for about 2 to 3 minutes. Pour in the fresh cream and beat again. Now pour this mixture on to the biscuit crust which you have prepared. Set it in the deep freezer for about 45 minutes and it is ready. This is an excellent pudding and one can make it at the shortest possible notice.
To freeze: Put it in a rigid box, label, date.
Thawing: 6 to 7 hours on the fridge shelf.

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