Quick and easy lemon cheesecake

    2 hours 23 min

    This is such an easy lemon cheesecake to whip up. It's not exactly a no bake cheesecake as the biscuit base benefits from a few minutes of baking but the rest of the time is for chilling. This cheesecake sets up beautifully in the fridge.

    10 people made this

    Serves: 8 

    • 17 digestive biscuits
    • 75g (3 oz) butter, melted
    • 1/2 (397g) tin condensed milk
    • 150ml double cream
    • Grated rind and juice from 2 large lemons

    Prep:15min  ›  Cook:8min  ›  Extra time:2hr chilling  ›  Ready in:2hr23min 

    1. Preheat the oven to 150 C / Gas mark 2.
    2. Crush digestive biscuits and mix with melted butter. Press into a 18cm (7 in) loose bottomed cake tin.
    3. Bake the biscuit base in the preheated oven until golden brown, about 8 minutes.
    4. Whip cream until soft peak stage then fold in the condensed milk. Stir in the lemon rind; slowly add juice from both lemons. Put in the fridge until set, about 2 hours.

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