This is a delicious dessert that I grew up eating as it is a recipe from my mum. Well her recipe is for lemon passionfruit cheesecake so I did experiment a little!
The base is made by crushing up sweet store bought (or homemade) biscuits and mixing with butter before pressing into a tin with a removable base. I should have used a little extra butter as mine is a little crumbly.
I made this for my lovely sister in law who had a birthday on the weekend.
It is a great cake to make as it is best made a day in advance.
I made the base mix of cream cheese, cottage cheese, vinegar and condensed milk before splitting the mixture in two. I then added lemon juice, rind, gelatine and whipped cream to make my first layer.
For my top layer I added pureed cooked rhubarb, gelatine and whipped cream.
Then you just refrigerate.
It was delicious, still one of my favourite desserts.
It is so soft and light, very much like a mousse but cheesecakey.
Layered Rhubarb and Lemon No Bake Cheesecake
(adapted from muppys mum)
185g biscuits (I used 'nice')
Crush Biscuits and combine with melted butter then press into greased tin (removable base)
250g cottage cheese
250g cream cheese
400g tin condensed milk
2 tsp white vinegar
2 tsp gelatine dissolved in 1/4 cup boiling water
Juice and rind of 1 lemon
Pureed cooked rhubarb (I cooked 4 stalks with one tsp sugar)
300ml cream, whipped softly
Beat cheeses until light and creamy.
Add condensed milk and vinegar and continue to beat until creamy.
Divide the mixture in two.
To the first mixture beat in the lemon juice and rind and half the gelatine.
Fold through half the whipped cream.
Pour into the tin.
To the second mixture beat in the rhubarb and remaining gelatine.
Fold through the remaining whipped cream.
Carefully pour on top of the lemon layer.
Refrigerate, best eaten the next day.