Lemon cheescake

Prep: 20 mins
Cook: 120 mins
Lemon cheescake

200g digestive biscuits, crushed

100g butter, melted

397g can Carnation Condensed Milk

300g light soft cheese

Juice and zest of 2 lemons

6tbsp lemon curd

Extra lemon zest to serve (optional)

20cm loose-bottomed cake tin

Tip the crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes.

Pour the condensed milk into a large bowl. Add the soft cheese and whisk together. Mix in the lemon juice (watch it thicken!). Pour into the tin. Chill for 2 hours.

To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1tbsp water and then drizzle over the cheesecake, finish with curly strands of lemon zest.

Serves
12

Preparation Time
20 minutes

Cooking Time
120 minutes

Main ingredients
Dairy, Fruit, Cheese

Recipe Type
Cakes & Baking, Dessert, Cheesecake

Level of Difficulty
Easy

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