Yummy lemon cheesecake

    4 hours 10 min

    There are lots of recipes like this. This one is just what I have altered to suit my taste. It's super quick, easy and yummy! It should be chilled in about 4 hours, but I prefer to leave mine overnight.

    Essex, England, UK
    25 people made this

    Serves: 8 

    • 10 digestive biscuits
    • 25g dark brown soft sugar
    • 50g butter
    • 150ml single cream
    • 175g cream cheese
    • 1 (400g) tin condensed milk (NOT light)
    • 2 lemons

    Prep:5min  ›  Cook:5min  ›  Extra time:4hr chilling  ›  Ready in:4hr10min 

    1. Firstly, and I cannot stress this enough: make sure everything is room temperature.
    2. Crush the biscuits to make even small crumbs for the base. Mix the sugar with the crumbs in a bowl.
    3. Melt the butter in a pan. Once the butter is melted, add it to the crumb mixture. Stir it all together until everything is well coated.
    4. Using a 20cm springform cake pan, press the mixture evenly in the bottom to make your cheesecake base and leave to one side.
    5. Whisk the single cream in a bowl for a while then add the cream cheese. Mix until just combined. Then add the condensed milk.
    6. Finally add the zest of both lemons and the juice of one and a half. Try not to use too much lemon juice as this thins the mixture and it will not set. if you feel it needs more lemon flavour, use more zest.
    7. Pour mixture on top of the crumb base and leave in the fridge to set for a minimum of 4 hours.


    DO NOT use light condensed milk as this will prevent your cheesecake from setting!


    For a different flavour try substituting the lemons for limes, just remember to add them a little at a time and taste the mixture as you go!

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    Reviews in English (3)


    followed recipe word for word and it didnt set . I am going to give it another go this week  -  13 May 2012


    sssssssoooooooooo moreish  -  28 Apr 2013


    Do you mean condensed milk or is it supposed to be evaporated?  -  25 Feb 2013