Lemon Cheesecake

Lemon Cheesecake
  • 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
  1. Prepare a 7 inch loose bottomed cake tin.
  2. Melt the butter slowly on stove and add the crushed digestive biscuits.
  3. Once the biscuits absorb the butter, turn into loose bottomed tin and pat down gently then refrigerate
  4. To make the cheesecake mixture, place the soft cheese into the electric mixer’s bowl and soften it.
  5. Slowly, add the sweetened condensed milk, to avoid lumps.

  6. Add the double cream.
  7. Roll the lemons on the surface of the kitchen table - so it would get more juice - then squeeze it.
  8. Add the lemon juice to the bowl bit by bit and the creamy mixture will start to thicken.

  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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