Classic cheesecake

It doesn't get much better than this classic cheesecake. With a buttery biscuit base and irresistible silky cream cheese and NESTLÉ HIGHLANDER Sweetened Condensed Milk, this no-bake cake is a crowd-pleaser

  • 20 mins preparation
  • 3 hrs cooking
  • Serves 12
  • Print


  • 185 gram digestive biscuits (store bought)
  • 50 gram butter, melted
  • 500 gram cream cheese, softened
  • 395 gram can NESTLÉ HIGHLANDER Sweetened Condensed Milk
  • 1/3 cup (80ml) cream
  • 3 teaspoon gelatine powder
  • 1/4 cup (60ml) boiling water
  • zest and juice from 1 lemon
To decorate (optional)
  • 1/4 cup lemon curd
  • lemon slices and zest
  • 1/2 punnet blueberries, fresh
  • edible flowers


  • 1
    Cover the base of a 22cm spring form cake tin with baking paper and clip the sides into place.
  • 2
    Place biscuits into food processor and pulse to form crumbs, add the melted butter and pulse to combine. Press the biscuit mixture into the prepared tin and chill for 10 minutes
  • 3
    In a small jug, mix the gelatine and boiling water until dissolved.
  • 4
    Place the cream cheese and NESTLÉ HIGHLANDER Sweetened Condensed Milk in the food processor mixing until smooth, then add the gelatine and mix well. Add the lemon zest and 2 teaspoons of juice mixing well then mix in the cream to combine.
  • 5
    Pour the mixture over crumb crust and refrigerate until set.
  • 6
    Run a knife around the side of the cake tin to release the cake, unmould and transfer to a serving plate.
To decorate (optional)
  • 7
    Whisk the lemon curd till smooth and spoon in a decorative pattern onto the cheese cake, add slices of lemon, a scattering of blueberries, some lemon zest and edible flowers if using. Serve in slices.