Lemon Cheesecake

This lovely, simple cheesecake recipe tastes creamy, sweet and citrusy!
Serves: 12
  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 397g can Carnation Condensed Milk
  • 300g light soft cheese
  • Juice and zest of 2 lemons
  • 6tbsp lemon curd
  • Extra lemon zest to serve (optional)

You will also need...

20cm loose-bottomed cake tin
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 20 mins
    total prep time

    2 hr
    ready to serve in

Each serving typically contains

  • Calories 317 16%
  • Sugars 26.4g 29%
  • Fat 15.5g 22%
  • Saturates 9.1g 45%
  • Salt 0.75g 12%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Tip the crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes.
  2. 2. Pour the condensed milk into a large bowl. Add the soft cheese and whisk together. Mix in the lemon juice (watch it thicken!). Pour into the tin. Chill for 2 hours.
  3. 3. To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1tbsp water and then drizzle over the cheesecake, finish with curly strands of lemon zest.

Discussion Board

  • aliy
    November 02, 2013
    Hi can I use double cream instead of soft cheese?

    Carnation says:
    Hi Alison, as this is a cheesecake it really needs the soft cheese for flavour and texture. Why not try our lemons creams or lemon tart if you are looking for a dessert without cheese.
  • wend
    October 23, 2013
    Made this recipe yesterday and it was very easy to follow and the best cheesecake I've tasted. Turned out perfectly.
  • Joleeen
    October 20, 2013
    the cheesecake was ok before I add the lemon juice. After I add lemon juice. It was totally watery. I don't know what will happen after I refrigerate it. Waiting it to chill for 2 hours

    Carnation says:
    Hi Joleen, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Fresh lemon juice has better results than bottled. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • Zoom
    October 08, 2013
    In your no bake lemon cheese cake, is it absolutely necessary to have fresh lemon juice (I only have access to bottle lemon Juice)?

    Carnation says:
    Hi Zoe, it’s the acidity of the lemons that sets this delicious, zingy cheesecake. The bottled lemon juice will not have the same result so we'd always recommend fresh zesty lemons.
  • Lyndsay
    October 08, 2013
    I made this and it was fab, I made my own lemon cheese to go on the top, the family said it was the best one I've ever made!

    Carnation says:
    Hi Lyndsay, the family are always the best judges! Glad you won them over!
  • Chubbyluv
    October 05, 2013
    Could you use oranges instead of lemons

    Carnation says:
    Hi Carol, if you'd like to use orange for flavouring we would recommend adding the zest of 1 orange. You will still need the acidity of the lemons to set the cheesecake but the orange zest will make more citrusy as opposed to lemony. Enjoy!
  • joyjoy
    September 26, 2013
    I made the lemon cheesecake and oh.. it's wonderful, this will now be a firm favourite
  • Sara
    September 24, 2013
    I made this yesterday! Well wow! Quick and simple. Very more ish
  • SunnySandra
    August 03, 2013
    So easy and very yummy. Texture quite light, more of a mousse texture. Made it yesterday for the first time for supper party. Guests asked for seconds.
  • chrissie.g
    May 19, 2013
    i made the lemon cheese cake today,it was a disaster...could it be because i used carnation LIGHT condensed milk.

    Carnation says:
    Hi Christine, oh dear... No the light should work fine. Did you use fresh lemons?
  • Helga
    May 11, 2013
    Made this for friends who are all great home cooks!!! Loved it. They all wanted the recipe!!
  • lynsey
    April 25, 2013
    I made this lemon cheesecake. it was that nice my boyfriend had some for breakfast
  • Rene
    April 18, 2013
    I made this as fancied making a cheesecake for the first time and loved it. A friend who had some said it was exquisite and I will definitely be making it again. Thanks Carnation
  • aimss
    March 29, 2013
    I made this Cheesecake for one of my food technology classes and when my teacher tasted it she said it would have been an A* for a GCSE.

    Carnation says:
    Wow Aimee, well done you! We think you deserve a A* too!
  • Swiftcure
    February 24, 2013
    I made this lemon cheesecake for a dinner party and everyone loved it. Didn't heat up lemon curd, instead I spread a thin layer over the whole cheesecake. Will definitely be making again, easy, quick and delicious. P.S. set fantastically.

    Carnation says:
    Hi Paula, so glad you liked it! You could also try a lime version and top it with tropical fruits such as lychee, mango, pineapple, kiwi and passion fruit if you like?!
  • Kazer1984
    February 19, 2013
    Just made it. Fab and I am so pleased with my self.... And I was going to buy one due to time, 2 hours to set it so right..... Fab pudding

    Carnation says:
    Hi Karen! Just goes to show homemade can be easy if you know how!
  • Jude
    February 10, 2013
    I made this recently. It was delicious and easy to make but found it did fall apart slightly once the tin was removed and lost its shape when being sliced which was disappointing. I used extra lemon juice following previous comments about setting. Perhaps a small amount of gelatine would help if you wanted a more firm texture

    Carnation says:
    Hi Jude, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • Lottycatz
    January 26, 2013
    Mine wouldn't set either. I hand whisked - would it have been better to use electric whisk? Did not thicken as I added the lemon juice - quite the opposite, it seemed to thin out. (Lovely flavour though so used it to pour over the fruit I'd prepared for the top!)

    Carnation says:
    Hi Lore, we wouldn't suggest using an electric whisk - it should be fine so not sure why it did not set - glad you made delicious use of it anyway!
  • Mono786
    December 08, 2012
    Hi just made the lemon cheesecake. Replaced 100gs digestives with 100gs ginger snaps. Added 1/2 lime to lemons. Also put some lemon curd in the creamcheese and condensed milk mix. Then decorated with strawberries. My 6 year old wanted a cheesecake for a birthday cake. It came out yummy.

    Carnation says:
    Wow Rahat that sounds absolutely gorgeous! What a lovely tip! Happy birthday to your 6 year old! :)
  • jemandbonzo
    November 20, 2012
    My family like this so much I have to make one every week!!
  • Little JoJo
    November 10, 2012
    This is superb. I made the lemon cheesecake today despite being slightly dubious (re: last comment on setting) but it turned out PERFECT! I used 3 lemons for juice and zest and chocolate digestives for the base. Beautiful, and soo easy.
  • Novak
    October 26, 2012
    My lemon cheesecake would not set- followed recipe to the letter. Disappointing.

    Carnation says:
    Hi Maria, sorry to hear your cheesecake is misbehaving...our cheesecakes are a softer set using citrus juices to thicken our condensed milk and this means we can avoid using gelatine. Best to use large lemons and to give it the full 2 hours or longer if you can.
  • Jord
    October 17, 2012
    I made this cheesecake at home and was complimented that it was one of the best cheesecakes my family had tasted! Have made this a couple of times again and definitely plan to make it again!! Fab recipe!!

    Would love to make a coffee cheesecake using this recipe but not 100% sure how to set it!!

    Carnation says:
    Hi Jorden, wow sounds like a great success! We would suggest you turn the Baked Toffee Cheesecake into a coffee cheesecake as its essential to use lemons to set the one you've tried. For this recipe you will need to mix about 4-6tsp Nescafe coffee granules into 2tbsp boiling water until dissolved then add this to the creamy mixture. Taste it first so you can check the strength! You can still swirl in the caramel if you like or leave it plain - up to you!
  • helen
    October 05, 2012
    Going to try the strawberry cheesecake again as delicious. Will let you know how it turns out this time

    Carnation says:
    Thanks Helen, yes please do tell! We are big fans too!
  • Kathycreamcakes
    September 23, 2012
    This is really delicious and so easy to make. I added the juice and zest of an extra lemon as we prefer it a little less sweet. There is loads of it so need quite a deep tin. Topped it with clementine slices - yum!

    Carnation says:
    Hi Katharine, lovely idea - that sounds deelish!
  • Faz
    August 29, 2012
    I made this lemon cheesecake as an alternative birthday cake for my hubby he thinks it's scrummy
  • Julie
    August 07, 2012
    I put in my homemade lemon curd
  • lou
    July 11, 2012
    I made this with ginger nuts and added tin of crushed pineapple to the filling .Went down very well

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