I had some lemons to use up, and google told me to make a quick lemon cheesecake. So I did. You can assemble this in 10 mins or under, but it does need to sit in the fridge for at least a couple of hours to firm up. You can scoff it in under 10 seconds 🙂
For 12 portions you need
- 1 can condensed milk
- 300ml double cream
- 2 X 200g tubs cream cheese (tbh a little more or a little less doesn’t matter)
- 1 packet ginger nut biscuits
- 80g butter
- Zest and juice of four lemons
Begin by melting the butter and whizzing the biscuits to fine crumbs in a food processor. With the motor running, pour the melted butter into the biscuit crumbs.
Line a 20cm springform tin with clingfilm. Press the buttery biscuit crumbs into the base of the tin.
Mix together the cream cheese, condensed milk and cream using a hand whisk. Add the zest and juice and mix until thickened (it will naturally start to thicken when the lemon juice hits the creamy mixture).
Pour into the tin, cover with clingfilm and wait patiently for it to set. Enjoy with summer fruit compote. Yummy.