Very Lemon Cheesecake

    Very Lemon Cheesecake


    24 people made this

    About this recipe: To save a lot of washing up I line the pie dish with aluminium foil, enough that it goes over the sides. With this you can also lift the cheesecake out of the dish, making it a lot easier to cut than when it's in the dish. This takes about 8 hours to set so I recommend making it in the morning or the night before.

    Serves: 12 

    • 1 packet rich tea biscuits, crushed
    • 50g butter, melted
    • grated zest of 3 lemons
    • 125g cream cheese, softened
    • 1 (397g) tin condensed sweetened milk
    • 125ml lemon juice

    Prep:30min  ›  Ready in:30min 

    1. Crush the biscuits by putting them in some greaseproof paper and going over it with a rolling pin. (DO NOT do this in a food processor or the pieces are too fine and the base becomes powdery.)
    2. Add the melted butter and 1 teaspoon of the lemon zest, and mix.
    3. Line a 23cm pie dish with the mixture, remembering to spread it up the sides. Place dish in the fridge while you make the filling.
    4. Put the cream cheese in a large bowl and microwave for about 30 seconds. Stir and add the tin of condensed milk, the lemon juice and remaining zest. Add one at a time, stirring after each addition.
    5. Spoon this mixture over the base and place it back in the fridge to set.

    Substitute the lemon

    If you don't like the taste of a lot of lemon, substitute some orange juice as well as the lemon, and put a little orange zest in with the lemon.

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    Reviews (1)


    Thank you, i didn't print this recipe off at first as i found two others but when i tasted the mixture it wasn't lemony enough and i like tarty lemon, unfortunately i had followed most of the other recipe but wish i had tried it this way as it seems much more easier. I shall make this one next time and give a better review. - 16 May 2012

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