Throughout lockdown, Arnott’s have been churning out recipe after recipe for us to bake, and today they’ve unveiled another: cheesecake made with their delicious Lemon Crisp bikkies.

Lockdown life has seen me through my passion to baking, because there’s not much else to entertain me in my house. Luckily, Arnott’s understands, and they’ve been tossing out recipe after delicious recipe to keep us going.

From recipes for their yummy Scotch Fingers and Iced Vovo’s, to revealing how to make decadent Tim Tam brownies, and even showing us how to turn Arnott’s Milk Arrowroot bikkies into cute, little footballs, we haven’t been short on the sweets, that’s for sure.

This latest recipe takes on their delicious Lemon Crisp biscuits, and turns them into a crust for a lemon-y cheesecake, that will bring you sweet and sour delights.

With a crisp crust, creamy filling, and toasted meringue top, this recipe is a bit more involved than their previous releases, but set to be just as yummy.

Check out Arnott’s unveiling their Lemon Crisp Cheesecake recipe:

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When life gives you Arnott’s Lemon Crisp bikkies, you 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. See link in bio for recipe #BakeTogether

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Lemon Crisp Cheesecake

Ingredients:

  • 1 x 200g packet Arnott’s Lemon Crisp biscuits
  • 100g butter, melted
  • 250g cream cheese, room temperature
  • ¼ cup caster sugar
  • 150ml thickened cream, whipped
  • 1 tsp gelatine
  • 1 tbsp boiling water
  • ½ cup caster sugar
  • ½ cup water
  • 2 egg whites, room temperature
  • 1 tsp lemon juice
  • Micro herbs of mint leaves
  • Extra Arnott’s Lemon Crisp crumbs

Method:

  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.
  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.
  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.
  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.
  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.
  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.
  7. Pipe meringue onto your cheesecake filling. Use a blow torch or place under a hot grill to brown the edges.
  8. Garnish with micro herbs or mint leaves and extra Arnott’s Lemon Crisp biscuit crumbs.

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