Let’s #BakeTogether - Arnott’s Lemon Crisp Cheesecake


When life gives you Arnott’s Lemon Crisp bikkies, make a Lemon Crisp Cheesecake! That’s how the saying goes, right? This week, find yourself in double dessert heaven with this delicious no-bake masterpiece. Its creamy filling is delicately balanced by the Lemon Crisp base while soft peaks of Swiss meringue create a luxurious mouthfeel that’s sure to impress. Sound good? Clear some space in your fridge and get ready to whip! 


LEMON CRISP CHEESECAKE

  • Prep time: 30 minutes

  • Chill time: 1 hour

  • Makes: 4 small cheesecakes


Ingredients

Base

  • 1 x 200g packet Arnott’s Lemon Crisp biscuits 

  • 100g butter, melted

Cheesecake filling

  • 250g cream cheese, room temperature

  • ¼ cup caster sugar

  • 150ml thickened cream, whipped

  • 1 tsp gelatine

  • 1 tbsp boiling water

Swiss meringue 

  • ½ cup caster sugar

  • ½ cup water

  • 2 egg whites, room temperature

  • 1 tsp lemon juice

Garnish 

  • Micro herbs of mint leaves

  • Extra Arnott’s Lemon Crisp crumbs


Method

Base

Step 1

Place Arnott’s Lemon Crisp biscuits in a food processor and process until you have fine crumbs. Remove 3 tablespoons of the crumbs and set aside for garnish. Add melted butter and process until combined.


Step 2

Divide mixture between 4 x 10cm springform pans. Flatten the mixture with the back of a spoon and place in the refrigerator to set.


Cheesecake filling

Step 3

Meanwhile, sprinkle gelatine over 1tbsp of boiling water in a small heatproof jug or bowl. Whisk with a fork until the gelatine has dissolved. Set aside to cool. 


Step 4

Using an electric mixer, beat the cream cheese and sugar until light and fluffy. Gradually beat in the gelatine mixture until combined. Fold in the whipped cream then pour the mixture over the base. Place in the refrigerator to set.


Swiss meringue

Step 5

Combine the sugar and water in a small saucepan. Cook until the syrup reaches a temperature of 110•C or around the soft ball stage. 


Step 6

Place the egg whites and lemon juice in a small bowl and beat for approximately 2 minutes. Gradually beat in the hot sugar syrup, beating until you have glossy, firm peaks.


Step 7

Pipe meringue onto your cheesecake filling. Use a blow torch or place under a hot grill to brown the edges. 


Step 8

Garnish with micro herbs or mint leaves and extra Arnott’s Lemon Crisp biscuit crumbs. 


Access the Recipes

Check out other recipes from Arnott’s Big Recipe Release here.


Arnott’s Lemon Crisp

Make tea time special with Arnott’s Lemon Crisp biscuits. Purchase them here.


We want to see your Arnott’s Big Recipe creations!

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