- Prep Time: 4h 15 min
- Serving: Serves more than 10
The $10 Cheesecake
We made this cheesecake for less than $10 and we bet that you can too! You can even make it more cost effective by buying the items whilst they are on special. This is a great option for when you want to bring a dessert that looks impressive, but doesn't cost a fortune. It includes fairly standard grocery items, so you will regularly find them discounted if you keep your eye out!
Recipe Tester Feedback: "Yummy base and filling even before chilling period in fridge. It was very quick and a budget price per serve." - Diana
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Preparation Time 15 minutes
Setting Time 4+ hours
Serves 12
Can be frozen but best served fresh
Ingredients
- Base:
- biscuits of choice - 250g, plain, or shortbread from The Christmas Issue (*can be GF)
- butter - 90g, cubed
- Cheesecake:
- cream cheese - 500g, full fat, cubed
- cream - 100g, thickened
- sugar - 90g
- lemon - 1, small-medium size, zest and juice only, see notes
Method
- Line springform tin base with baking paper.
- Place biscuits (250g) and butter (90g) into bowl. Speed 9 / 30 seconds.
- Press into the base of the tin.
- There is no need to clean out the bowl. Add cream cheese (500g), cream (100g), sugar (90g) and lemon juice and zest (1) into bowl. Speed 6 / 20 seconds or until combined well. It may take a little longer if your cream cheese is very cold.
- Spoon on top of the biscuit base and smooth out the top.
- Allow to chill in the refrigerator for 4+ hours before serving.
Notes:
- Buy the lemon fresh and allow it to sit for a few days to become nice and soft. You will get much more flavour from it.
- You can use no name branded cream cheese for this recipe. It works a treat! It is best to use full fat cream cheese only.
- Make it even more budget friendly: If lemons are out of season and too expensive, simply use a tablespoon of bottled lemon juice!
Allergens
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