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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Ready in:30min
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.)
Add the melted butter and 1 teaspoon of the lemon zest, and mix.
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.
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.
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.
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