members recipes

This is a tip for making any type of no-bake cheese cake, and trust me, don\'t ever follow what a cookbook reads when it comes to cheese cakes.

Ingredients

Method
I tried to make my first ever lemon cheese cake so naturally not having made one before in my life I followed the recipe to the last letter. I weight everything, I made sure I had the proper ingredients, I even enlarged the recipe so I could stick it on the kitchen wall so I didn\'t have to keep going back to my cookbook!

As I made the base using crumbled up digestive biscuits, sugar and butter in my food processor, I assembled the ingredients for the topping so I didn\'t forget anything. I even had all my kitchen utensils in a row - sounds like I had a case of OCD! I pressed the base into my flan dish and put it into the fridge as the instructions stated. Then I set off to make the topping and I followed the instructions like a hawk. I made the cheese mixture making sure it was soft first so it was easy to blend with the other ingredients. After all the ingredients were added I folded in the egg whites very gently. Then I took out the base and poured the mixture on top and replaced it into the fridge.

After a long 2 hours in the fridge I took it out and guess what? It hadn\'t set at all! A total disaster it was because I had to make a cake for a party. It just went everywhere giving me a cleaning job of an hour! I was in tears over it because I only had a few hours to bake something - I managed a lemon sponge cake in the end. However, when I ever make a cheese cake now I mix powdered gelatine into the topping mixture and it ALWAYS sets, so ladies and gentlemen, never go with a recipe for a cheese cake, just use it as a set of guidelines otherwise there will be a soggy mess on the kitchen floor and trust me, there is nothing worse than trying to clean a failed cheese cake off the floor especially when the smell of lemon goes for your nose and eyes.