Baked/Unbaked Lemon Cheesecake

My Kindle broke. There is a puncture/shatter mark on the screen which has caused a weird transition effect, its frozen on one of the screensavers but if you turn on the power switch, you can still see text in the corner. A sign that my Kindle is still self aware and loves me, even though its very old and sick.

I love you Kindle #1

As an Aussie, it is near maddening to get a Kindle replaced since you have to ship it back to the US before its one year warranty expires. I actually got my Kindle in the February of 2012, which at the time of writing was a little over 14 months ago, I got myself and Yassmin the same ones. Hers was a 21st birthday present, specially equipped with a plethora of books so that she would have something to do when she went to the oil rigs in Indonesia and Sudan later on.

That being said, I've left this post unpublished so long that I now have a new one. My sister got me this new Kindle for my birthday. Its much lighter and slimmer than the other one. I uploaded the books from my old Kindle straight to it through Wi-Fi. My only complaint is that the buttons are so tiny and sometimes it doesn't register my page turning.

Yay!

This is an original and not in the least bit replicated from my other cheesecake recipes post. Haha, I'm joking its nearly the same.

Baked Lemon Cheesecake

Uses: making others fat. Regaining your title as cheesecake queen.

Ingredients for the biscuit base:
250g of crushed sweet biscuits
100g of melted butter

Ingredients for the cake part:
375g block of Philadelphia cream cheese
3/4 cup of sugar
1 cup of cream/milk/soy milk
2 eggs, just combined
Enough lemons for 1/4 cup of juice
Plus their rinds
Instructions:
1. Process your sweet biscuits in a food processor. If too lazy to wash, attempting to be healthy, cooking with a small child or masochistic, crush the packet by hand. Heat the oven to 180C.
2. Melt your butter and combine with the biscuit crumbs. Take out all your cake stuff and allow it to come to room temperature. If in a rush, microwave your cream cheese for 15 seconds.
3. Wrap the outside of a 22cm springform tin with aluminum foil and place the butter/biscuit mix inside this. Crush firmly down and against the sides of the tin with a glass tumbler to get an even coat. If feeling lazy, just squish against the bottom.
4. Bake in the oven for at least 8-10 minutes or until lightly golden brown. Allow to cool while making the cheesecake part. Turn the oven down to 160C. Juice the lemon/s and grate off the rind.
5. Process the sugar and cream cheese together until smooth.
6. Mix in the milk/cream/soy milk. Mix in the lemon rind and lemon juice too.
7. Carefully fold in your eggs. Do not overmix or bad things will happen.
8. Bake at 160C for at least an hour. Do not open the oven until you think its ready. The centre should jiggle merrily, or alarmingly like a raw cake just in the centre. Allow to cool somewhere until set, it will firm up later on.

Unbaked Lemon Cheesecake

Uses: making others fat. Regaining your title as cheesecake queen.

Ingredients for the biscuit base:
250g of crushed sweet biscuits
100g of melted butter

Ingredients for the cake part:
375g block of Philadelphia cream cheese
3/4 cup of sugar
1 cup of cream/milk/soy milk
1 tablespoon of gelatine in
1 cup of lime curd
Enough lemons for 1/4 cup of juice
Plus their rinds

Instructions:
1. Process your sweet biscuits in a food processor. If too lazy to wash, attempting to be healthy, cooking with a small child or masochistic, crush the packet by hand.
2. Melt your butter and combine with the biscuit crumbs. Take out all your cake stuff and allow it to come to room temperature. If in a rush, microwave your cream cheese for 15 seconds.
3. Wrap the outside of a 22cm springform tin with aluminum foil and place the butter/biscuit mix inside this. Crush firmly down and against the sides of the tin with a glass tumbler to get an even coat. If feeling lazy, just squish against the bottom.
4.Put the biscuits in the fridge to set. Juice the lemon/s and get off all the rind.
5. Process the sugar and cream cheese together until smooth. Mix up some hot water with the gelatine.
6. Mix in the milk/cream/soy milk. Mix in the lemon rind and lemon juice too.
7. Mix in your gelatine water, do not let this gelatine water be super hot or super cold. Super hot makes jelly strands, super cold means jellied water.
8. Come back in 2-3 hours and wobble to see if set. If set, eat.