Servings: 8 slices
Calories: 308kcal
Ingredients
- 226 g full fat cream cheese brought to room temperature
- 300 ml full fat sweetened condensed milk
- 118 ml lemon juice
- 15 ml lemon zest
- 60 ml fresh basil leaves finely chopped
- 16 graham crackers
Instructions
- Line a 22 cm by 12 cm (8 1/2- by 4 1/2-inch) loaf pan with plastic wrap, leaving overhang on the two long sides.
- Place the room temperature cream cheese into a large mixing bowl. Beat until light and fluffy. Add the condensed milk and beat until the mixture is completely smooth.Stir in the lemon juice, zest and basil.
- Reserve 75 ml of the cream cheese mixture in a small bowl or container, cover and set aside in the refrigerator. This will be used to ice the top of the chilled cake before serving.
- Line the bottom of the loaf pan with graham crackers, breaking them in half to fit as needed.
- Spread half of the remaining cream cheese mixture over the crackers. Place a layer of graham crackers on top, cover with the remaining cream cheese mixture. Top with a final layer of graham crackers.
- Wrap the overhanging plastic over the top of the cake and refrigerate overnight or at least 6 hours.
- Once the cake is set, Unwrap and, using the overhanging plastic, pull the cake out of the pan. Note, If it sticks you may need to run a knife around the edges of the loaf pan.
- Place the cake on a serving tray. Ice the top of the cake with the reserved cream cheese mixture. Decorate with some fresh basil leaves and a few lemon slices. Place back in the refrigerator until ready to serve.
- To serve, gently cut the cake into 8 slices using a serrated knife.
Nutrition
Calories: 308kcal | Carbohydrates: 51g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 445mg | Potassium: 327mg | Fiber: 1g | Sugar: 35g | Vitamin A: 186IU | Vitamin C: 8mg | Calcium: 262mg | Iron: 1mg
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