No-Bake Lemon Cheesecake Recipe
PREP TIME
COOK TIME
COURSE
Dessert Recipes
CUISINE
not defined
SERVINGS
6 People
-
4
large lemons
-
397
g
can of sweetened condensed milk
-
12
digestive biscuits crushed
-
300
g
soft cream cheese
-
80
g
butter 1/3 of a block
-
285
ml
double cream
- Prepare a 7-inch loose-bottomed cake tin.
- Melt the butter slowly on the stove and add the crushed digestive biscuits.
- Once the biscuits absorb the butter, turn into the loose-bottomed tin and pat down gently then refrigerate
- To make the cheesecake mixture, place the soft cheese into the electric mixer’s bowl and soften it.
Slowly, add the sweetened condensed milk, to avoid lumps.
- Add the double cream.
- Roll the lemons on the surface of the kitchen table - so it would get more juice - then squeeze it.
Add the lemon juice to the bowl bit by bit and the creamy mixture will start to thicken.
- Once you’re done adding all of the lemon juice transfer the mixture to the biscuit base and refrigerate for an hour, then serve.
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