Recipe

Classic lemon cheesecake

  • 20 mins preparation
  • Serves 10
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Ingredients

Filling
  • 250 gram cream cheese, chopped
  • 395 gram can sweetened condensed milk
  • 1/3 cup (80ml) lemon juice
  • 1 lemon, plus extra lemon and lime rind, to serve
  • 1/2 teaspoon vanilla essence
Classic lemon cheesecake
  • 2 cup (200g) morning coffee or shredded wheatmeal biscuit crumbs
  • 125 gram butter, melted
  • 1 teaspoon ground cinnamon
  • whipped cream, to serve

Method

Classic lemon cheesecake
  • 1
    Combine biscuit crumbs, butter and cinnamon in a bowl. Press firmly into base and sides of a foil- or plastic wrap-lined 20cm pie plate. Chill until firm.
  • 2
    Make Filling by using an electric mixer to beat cream cheese until smooth. Gradually stir in condensed milk, followed by lemon juice, lemon rind and vanilla essence until creamy. Pour into shell.
  • 3
    Chill overnight before sewing with cream and extra lemon and lime rind.

Notes

A 250g packet of biscuits makes more crumbs than required. Use crumbs to sprinkle over ice-cream or add to crumble toppings. Biscuit crumbs can also be kept in freezer.