Yummy lemon cheesecake
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.
Ingredients
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
Method
Prep:5min ›
Cook:5min ›
Extra time:4hr chilling ›
Ready in:4hr10min
- Firstly, and I cannot stress this enough: make sure everything is room temperature.
- Crush the biscuits to make even small crumbs for the base. Mix the sugar with the crumbs in a bowl.
- 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.
- Using a 20cm springform cake pan, press the mixture evenly in the bottom to make your cheesecake base and leave to one side.
- Whisk the single cream in a bowl for a while then add the cream cheese. Mix until just combined. Then add the condensed milk.
- 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.
- Pour mixture on top of the crumb base and leave in the fridge to set for a minimum of 4 hours.
Tip
DO NOT use light condensed milk as this will prevent your cheesecake from setting!
Substitution
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 & ratings
Average global rating:
(3)
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
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