Lemon Cheesecake Trifle
I have been making a Lemon Cheesecake for years, it was a recipe from my friend. My kids love the No-Bake Cheesecakes but I could never get them to set the way I would like it to. Part of the reason is that we don’t use Gelatin that has bovine in it and I struggle to find Agar Agar.
When I do find some I’m always adding too much or too little and my Cheesecakes turn out a mess. So I thought why not turn it into a Lemon Cheesecake Trifle, sounds good doesn’t it. I created my own little recipe for it and it tastes delicious.
The flavours are all still there, only now nobody will notice if it has set or not. Just scoop it out with your spoon and dig in. How much easier does life get. If you want to make a cheesecake you definitely can with this recipe. You can also add some gelatin to the mixture.
I know cottage cheese is generally not used in Cheesecakes because of the chunky texture. However, you do get creamed, smooth cottage cheese in the stores, it’s what I used for this recipe. It has the same smooth texture as cream cheese.
I personally don’t like loads of lemon in my lemon desserts. I love just a hint of tanginess. The cottage cheese used in this recipe has a slight sourness to it which adds to the tanginess. Therefore you don’t need too much lemon juice. This Lemon Cheesecake Trifle has the perfect balance of flavours and it is totally delicious.
Apart from turning the tennis biscuits into crumbs it is a very quick and easy dessert to make. You can have one made in 10 minutes. I prefer to chill mine in the fridge for a few hours before serving.
If you love lemon and cheese you are going to simply love this easy dessert.
More sweet treat recipes to try:
Lemon Cheesecake Trifle
Ingredients
- 1&1/2 packets Tennis Biscuits
- 100 gram melted butter
- 2x250 gram plain cottage cheese room temperature
- 500 ml/2 cups fresh cream
- 1&1/2 cup granulated sugar
- 1/4 cup condensed milk
- 2 tbsp lemon juice
- 1/2 cup fresh cream for decorating (optional)
- lemon rind
Instructions
- Add the tennis biscuits and melted butter to a food processor and process until it resembles fine breadcrumbs
- In a large bowl whip the fresh cream and sugar just until it's slightly thick. Add in the cottage cheese, a little at a time and beat until smooth
- Add in the condensed milk and lemon juice and mix well
- Using a trifle bowl sprinkle 1/3 of the crumbled tennis biscuit at the bottom, gently pat it down a little with your hands. Spread 2&1/4 cup of the cheese mixture on top
- Sprinkle another layer of tennis biscuits on top of the cheese mixture
- Spread another 2&1/2 cup cheese mixture on top
- Repeat. Final layer will be the cheese mixture.
- To decorate, whip the half cup fresh cream and pipe on top. Sprinkle some lemon rind over and refrigerate
