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.
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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
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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
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.
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.
Remove from the fridge and carefully add the lemon and lime peel to decorate.