Lemons, lemons, lemons! Nothing beats a summers day meal ending with a refreshing sweet cheesecake such as a lemon flavoured one. Originally a recipe given to be by my mother in law and i have made it a countless number of times. Easy and definitely a summer's day favourite.
175g digestive biscuits
60g butter, melted
25g Demerara sugar
350g full fat soft cheese
3 lemons - juice and zest
1 can condensed milk
150ml double cream
1. . Process the digestive biscuits and mix with the melted butter. Grease a 20cm Springform cake tin and press the biscuit base mixture firmly to the bottom. Cover and place in the fridge while you make the cheesecake filling.
2. Beat the cream cheese until its smooth. add the lemon zest and juice,
beat in the condensed milk and combine all the ingredients together.
3. In another bowl, beat the cream until you have soft peaks.
4. Fold the cream into the cheese mixture.
5. Pour the mixture ontop the the base and chill in fridge over night or at
least 5/6 hours.
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