(Is it very obvious that I had balanced my cake on top of a brown couch to get that photo) haha. Anyways – Korean Lunchbox cake has been a trend recently on the internet, and after making my Strawberry no-bake cheesecake, I was inspired to make a lemon flavored version. Again, no limit on the flavors you can play around with. I used fresh lemon juice, vanilla and hokkaido milk (instead of cream) for this. We ate this when we celebrate Sylvie’s birthday with Ms Wong – many fond nostalgic and precious moments from our old ballet school days!!
Enjoy and give it a try if you ever need an easy simple cake for any gathering with an intimate group of friends 🙂 🍋🍋🍋🍒🍒🍒🍋🍋🍋🍒🍒🍒🍋🍋🍋🍒🍒🍒
| To make Biscuit Base
1 cup digestive biscuits crumbs (100 g) To make No-Bake Lemon Cheesecake 150g cream cheese, room temperature |
To make Biscuit Base
Place digestive biscuits in a sealed bag and smash them into fine crumbs using a rolling pin. Pour into a bowl together with melted butter and mix well. Pour mixture into a 6 inch (15 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer. To make No-Bake Lemon Cheesecake Combine both gelatine powder and water in a bowl and leave for 5 minutes for the gelatine to bloom. Place on double boiler until a thick texture is obtained. Add cream cheese into a bowl and whisk until fluffy, using a handheld whisk. Add in honey, icing sugar, lemon juice, vanilla extract, and mix until everything is well combined. Then add it into the cream cheese mixture and gently fold everything together using a spatula. Set aside a portion of the filling (this will before the decorations). Colour the filling with yellow gel food coloring. Pour filling into prepared pan. Smooth out the top using an offset spatula. Place in the freezer until it fully sets. To decorate Colour portions of the filling you set aside earlier. Unmould cake from the cakepan. Pipe on the designs on the unmoulded cheesecake pan, serve and enjoy! |
My Dose of Sugar 