This lemon cheesecake recipe is an easy and quick dish to make. You just need a few hours of chill time after you mix it up. No baking needed for this one.
A crisp fresh flavor from the lemons and dressed up with fresh berries.
Either raspberries or strawberries really set it off nicely.
The crust or base is crushed cookies and butter with a little sugar.
If you want to really dress it up, use thin slices of lemon, candied, arranged around the sides of the cake for a gorgeous touch.
10 digestive biscuits, crushed
2oz butter, melted
1oz Demerara sugar
5fl oz single cream
14oz condensed milk
6oz low fat soft cheese
grated rind and juice of 3 lemons
5fl oz whipping cream, whipped>
Mix together the biscuits, butter and Demerara sugar.
Turn into a 23cm flan dish and press evenly over the base and sides. Leave to set.
For the cheesecake filling mix together the cream, condensed milk, soft cheese and lemon rind then add the lemon juice a little at a time. Whisk until thick. Pour the mixture into the flan case and leave to chill in the fridge for 3-4 hours.
Decorate with swirls of cream and fresh strawberries.