Lemon Cheesecake

Ingredients

• 250 g biscuits (crushed (such as digestive biscuits or graham crackers))
• 100 g butter (melted)
• 500 g cream cheese (softened)
• 400 g condensed milk (one standard can)
• 0.5 cup fresh lemon juice (from approximately 2-3 lemons)
• lemon zest (for topping)

Steps

1. 1

   Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and using a rolling pin.

2. 2

   Add the melted butter to the biscuit crumbs and mix until the mixture resembles wet sand.

3. 3

   Press the biscuit mixture firmly and evenly into the bottom of a cake tin to form the crust.

4. 4

   In a large bowl, beat the cream cheese until smooth and creamy.

5. 5

   Add the condensed milk and fresh lemon juice to the cream cheese.

6. 6

   Beat the mixture together until it is completely smooth and well combined.

7. 7

   Pour the lemon cream cheese mixture over the prepared biscuit crust in the cake tin.

8. 8

   Place the cheesecake in the refrigerator to chill until set, typically at least 4 hours or overnight.

9. 9

   Top with fresh lemon zest before serving.

Notes

For best results, ensure the cream cheese is at room temperature before beating to avoid lumps. This is a no-bake cheesecake recipe.

Nutrition per serving

• dessert
• cheesecake
• lemon
• no-bake
• easy
• vegetarian
• summer