Lemon and Mixed Berry Cheesecake
"Lemon and Berries are a classic combination… try them in this decadent cheesecake. No need for gelatine - like all our cheesecakes they set to perfection!"
- Phil Vickery
- 265 mins
- Serves 12
Ingredients
- 200g (7oz) shortbread biscuits
- 40g (1½oz) butter, melted
- 405g can Carnation Condensed Milk Light
- 300g tub full fat soft cheese
- zest and juice of 2 large lemons
- 125g (5oz) mixed frozen berries
- Juice of half a lemon
- 1tbsp icing sugar
You will also need:
- 20cm (8") spring form tin, base lined with baking parchment
Method
- Crush the biscuits in a blender or in a double-lined bag with a rolling pin. Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill while you make the filling.
- Meanwhile beat together the condensed milk and cream cheese until completely smooth. Add the juice and zest of 2 lemons and combine thoroughly. Spread the cream mixture onto the biscuit base and chill for 4 hours.
- Tumble the berries into a small pan with the juice of half a lemon and the icing sugar, bring to the boil rapidly for a minute or two. Cool the mixture then transfer to a jug and refrigerate.
- When ready to serve pour over the berry mixture so it trickles down the sides of the cheesecake.
A typical serving contains
-
Calories
- 245
- 12%
-
Sugars
- 24.9g
- 28%
-
Fats
- 9.4g
- 13%
-
Saturates
- 6.1g
- 31%
-
Salt
- 0.5g
- 9%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.