kam's sweets: citrus cheesecake

A friend and I were talking about recipes and how it’s hard for us to write them down sometimes because we truly do not measure in the kitchen. It’s true, I only measure for certain baked goods and when I add my twist to them I usually do not measure. 

I said all of that just to mention, that there isn’t a set measurement for the crust of the measurement. Just leave the ancestors lead you (and if you’re white, just guess, we don’t need any more ramifications from your ancestors, thanks). 


The final form of this recipe came across in summer 2019 when I was trying to hustle some money and raise funds for missions. I know you’re saying to yourself, but Kam, everyone has a cheesecake recipe. And you are right. But you know what everyone’s recipe doesn’t have? A Shirley biscuit crust. 

Yes, you read that right. 
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The crust is made from crushed Shirley Biscuit cookies. The original of course. 


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Wa yuh need: 

• couple packs of original Shirley Biscuit 
• melted butter 
• 2 8oz packages of cream cheese 
• ½ cup of sugar 
• zest of 1 lemon
• zest of 1 lime 
• juice of 1 lemon 
• juice of 1 lime 
• 2 eggs 

How to do di ting: 

1. Heat oven to 325°F. Crush Shirley Biscuits in blender or food processor until fine crumbs. Combine with melted butter and press in the bottom of a 9-inch springform pan or disposable pie pans. 
2. Beat cream cheese, ½ cup of sugar with a mixer until smooth. Beat in eggs, citrus juices, and zest on low speed until everything is blended. Pour batter over the crust. 
3. Bake for 55 mins or until the center is almost set. Let the cheesecake cool and then refrigerate it for 4 hours. 
4. Top cheesecake with favorite toppings, such as cherry, strawberry, or whip cream and nyam. ​

If you make this recipe, remember to tag us @islandgalting on twitter and instagram.