Lemon and lime 'cheesecake'

    2 hours 20 min

    This lemon and lime 'cheesecake' dessert looks just like a cheesecake, but uses condensed milk instead of cream cheese. This is a rich, fruity, creamy dessert fancy enough for a dinner party but easy enough for a lazy Sunday afternoon indulgence.

    5 people made this

    Serves: 10 

    • 250g digestive biscuits, crushed
    • 140g butter, melted
    • 1 (397g) tin condensed milk
    • zest and juice of 2 lemons
    • zest and juice of 2 limes
    • 300ml double cream, whipped
    • peel of 1 lemon, to decorate
    • peel of 1 lime, to decorate

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. Grease a deep loose bottomed cake tin. In a bowl, combine the digestive biscuits with the melted butter and mix well. Transfer to the base of the cake tin and press down with the back of a spoon.
    2. In a large mixing bowl, whisk the condensed milk until thick. Once thick, whisk in the juice and zest of the lemons and limes. Fold in the whipped cream then pour the mixture over the biscuit base. Chill in the fridge for 2 hours until set.
    3. Remove from the fridge and carefully add the lemon and lime peel to decorate.

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