Hands up if you remember the Lattice biscuit dessert creations of your youth? We went for a trip down memory lane and recreated the 80s classic cheesecake Lattice slice. Good news, it’s STILL delicious!
This is one helluva no-bake dessert. Steeped in nostalgia, you can’t help but smile when biting into this crispy yet soft textural delight.
Ready for your own blast from the past in the kitchen? Let’s go! It’s easy to make and will deliver all the feels of Sunday night dessert in 1982. Even better Lattice Lemon Cheesecake is a no-bake recipe, you can’t beat that!
UPDATE: Sadly Arnott’s Lattice biscuits are now discontinued! HOWEVER, all is not lost with a few handy substitutions. You can use Arnott’s Sao biscuits or Salada crackers instead or two sheets of cooked puff pastry. These Vittoria Biscotti biscuits have also been declared a winning substitute!
Lattice Lemon Cheesecake Dessert Recipe
Ingredients for the Lattice Lemon CheesecakeÂ
- 1 packet of Arnott’s Lattice biscuits
- 250g cream cheese, room temperature
- 125g butter, room temperature
- ½ cup of caster sugar
- ½ tsp vanilla bean paste
- ½ lemon, juiced
- ¼ cup boiling water
- 2 tsp of gelatine powder
- 1 teaspoon icing sugar, to dust
Lemon Lattice Cheesecake Method
- Line a 20cm square cake thin with baking paper. Before you start, double-check that nine Lattice biscuits fit across the base snugly. It needs to be a snug fit!
- In a small bowl, mix together the gelatine powder and boiling water. Let it sit for a few minutes before stirring again. Set aside to cool to room temperature.
- Using electric beaters, beat together the cream cheese, butter and caster sugar. Whip until smooth and creamy.
- Mix into the cheese mixture the vanilla bean paste and the lemon juice. With the mixer running at slow speed, slowly add the gelatine mixture. Mix until completely combined.
- Line the base of the cake tin with nine Lattice biscuits, sticky sugar side down.
- Carefully spoon the cream cheese mixture over the top, spreading it out into an even layer carefully.
- Place another nine Lattice biscuits over the top, leaving a small gap between for you to slice later. Put in the fridge overnight to set.
- Once set, remove from the tin and slice with a sharp knife between the biscuits. Dust with icing sugar and serve.
This recipe makes nine generous cheesecake squares. Keep in the fridge until ready to be served.
Got a party coming up? Be sure to check out our fun recipe revival of another childhood favourite, the layered jelly cup! Or, if you’re feeling nostalgic, some people think the cob loaf is true 80’s fare. We can’t agree and think its an enduring favourite. Whatever you think here’s the best cob loaf recipes around…Â Yum!
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2 Comments
I think these,recipes are great!
We use sugar crackers from the Asian store.