Lemon Cheesecake


  • 4 large lemons
  • 397g can of sweetened condensed milk
  • 12 digestive biscuits, crushed
  • 300g soft cream cheese
  • 80g butter (1/3 of a block)
  • 285ml double cream


Step 1

Prepare a 7 inch loose bottomed cake tin.

Step 2

Melt the butter slowly on stove and add the crushed digestive biscuits.

Step 3

Once the biscuits absorb the butter, turn into loose bottomed tin and pat down gently then refrigerate

Step 4

To make the cheesecake mixture, place the soft cheese into the electric mixer’s bowl and soften it.

Step 5

Slowly, add the sweetened condensed milk, to avoid lumps.

Step 6

Add the double cream.

Step 7

Roll the lemons on the surface of the kitchen table – so it would get more juice – then squeeze it.

Step 8

Add the lemon juice to the bowl bit by bit and the creamy mixture will start to thicken.

Step 9

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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