Brett's Lemon Cheescake

    1 hour 35 min

    Rich Lemon Cheescake, served chilled and with double cream (optional).

    29 people made this

    Serves: 8 

    • 3 large lemons, juice and zest
    • 225g (8 oz) plain chocolate digestives
    • 60-90g (2-3 oz) butter
    • 1 (300g) tub mascarpone cheese
    • 1 (397g) tin condensed milk
    • 140ml (1/4 pint) double cream

    Prep:1hr30min  ›  Cook:5min  ›  Ready in:1hr35min 

    1. Melt butter in pan and add crushed digestives and mix together.
    2. Pour into a cake tin, and leave in the fridge.
    3. In a bowl, add the cheese, juice and zest of lemons and condensed milk, then beat until combined.
    4. In another bowl, whisk double cream until stiff then fold into cheese mixture.
    5. Pour into cake tin and smooth. Keep chilled.

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    Reviews in English (10)


    Used different ingredients. For a yummy twist, use ginger nuts instead of digestive biscuits.  -  15 May 2010


    made this in the summer, first time i have made cheescake, was really easy and very yummy.I drizzled chocolate on top to make it more appealing to my 2 kids (chocoholics) I needn't have worried.Hopefully this wasn't beginners luck.  -  15 Jan 2012


    i have made this twice the first time was brilliant i have just made it for the second time today and it is currently in the fridge and has been since about 1130 and it hasn't set! does anyone no why this could be? When it worked the first time it was lovely!  -  20 Jul 2011