Easy peasy lemon cheesecake

    2 hours 20 min

    The easiest lemon cheesecake, EVER!

    10 people made this

    Serves: 8 

    • 300g digestive biscuit, crushed
    • 75g (3oz) butter, melted
    • 600ml (1 pint) double cream
    • 1 (400g) tin condensed milk
    • juice of six lemons, plus some zest to decorate

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

    1. Mix melted butter and crushed biscuits; spoon biscuit mix into a deep 20cm (8 inch) wide springform tin. Place in freezer for ten minutes.
    2. Whisk cream and condensed milk until soft peaks form.
    3. Juice lemons into a separate jug or bowl to make sure you don't get any pips; mix into the whipped cream mixture on low speed just to combine - not to make it any thicker.
    4. Remove biscuit base from the freezer and spoon lemon mixture over the base. Spread evenly and decorate with grated lemon if desired.
    5. Chill for two hours, enjoy!

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