Baked Cheesecake with. 1 For the crust: 2 1½ cups digestive biscuits or 150 g, crushed. 3 ¼ cup butter or 50 g, melted. 4 For the filling: 5 4 cups cream cheese or 800 g. 6 ½ cup caster sugar or 100 g. 7 5 eggs. 8 1 teaspoon vanilla essence. 9 1 tin Nestlé ® Sweetened Condensed Milk or 397 g. 10 2 tablespoons melted butter.
Chill for ten minutes. Pour the condensed milk into a large bowl. Add the soft cheese and the majority of the lemon zest and whisk together. Mix in the lemon juice (it will thicken!) and pour into the tin. Chill for 2 hours. To serve, take the cheesecake out of the tin and place onto a plate.
A gluten-free, low-carb, keto cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs! Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
In a mixing bowl gently beat Cream Cheese,Nestlé ® Sweetened Condensed Milk and Vanilla until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix. Sprinkle Gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.