Non-baked Lemon Cheesecake - 3rd attempt

This time I have used the non-baked lemon cheesecake recipe found on the Philadelphia cream cheese box. In the original recipe, gelatine is used, but for this attempt, I have replaced gelatine with agar agar powder. The outcome of the cheesecake is too soft, but still able to set. I guess its because of the lemon's acidity. I did some findings online and found that agar agar does not really work well with acidic food as it contains enzymes which break down the gelling ability... I guess I have to add more agar agar to the mixture in order to make the cake set well.

Verdict:
Personally, I find it quite sweet. =.="
Mom: Sweetness is just right, but the cheesecake is too soft.
Brother: Its very sweet... He prefer chocolate cheesecake.
KH: Too soft.
Fei-li-pu: The cheesecake is ok. Sweetness is ok. He likes the crust. =.=" Suggested me to make lemon yogurt cake.







Recipe
Ingredients
8 pcs Digestive Biscuits crumbs
50g unsalted butter melted
2x 250g Philadelphia Cream Cheese, softened at room temperature
1 tbsp agar agar powder
1/4 cup water
400g can Full Cream Sweetened Condensed Milk
1/2 cup lemon juice
2 tbsp grated lemon rind

Directions
1) Mix biscuit crumbs with melted butter and press into based of a 20cm baking pan. Freeze the pan for abt 30mins.
2) Beat cream cheese with a mixer until smooth.
3) Add in condensed milk, lemon juice and rind.
4) Mix and stir agar agar powder in water. Simmer over low heat until dissolved.
5) Blend in the agar agar into the cream cheese mixture.
6) Pour the cream cheese mixture into the baking pan. Chill in refrigerator overnight.