>> Oct 20, 2009
This is a delightfully refreshing dessert. It’s light, soft, smooth yet firm, strong lemon scent, a little tart & tangy.
1. Meantime, we prepare the fillings. Softened the gelatine powder in hot water for 10 minutes in a metal bowl till gelatine dissolved. (I keep the gelatine solution warm by placing the small metal bowl over a bigger bowl of very hot water and stirring till all the gelatine powder dissolved)
Toppings (Optional), thin yellow transparent jelly on the upper layer will make the cheesecake prettier. Heat gelatine powder in a small saucepan with water, sugar and 2 tsp of lemon juice, till dissolved. Remove and add in a drop of lemon yellow colour. Cool slightly and gently spoon on top of the cheesecake. Chill again in the fridge for 3-4 hours or preferably overnight.
Serve chilled cheesecake with a dollop of fresh cream and fresh fruits like slices of kiwi or strawberry.