White Chocolate and Lemon Cheesecake

Carnation's delicious cheesecake gets its sweetness from white chocolate, zestiness from lemons and its sublimely creamy texture from the Carnation condensed milk.
Ingredients
Serves: 12
  • 15g butter
  • 175g chocolate chip cookies, finely crushed
  • finely grated zest and juice 2 lemon
  • 150g white chocolate, with vanilla, broken into pieces
  • 397g Carnation Condensed Milk
  • 400g full fat cream cheese
  • White chocolate shavings or curls and lemon zest, to serve

You will also need...

20cm spring release cake tin
  • Very easy

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    0 minPT0M

Each serving typically contains

  • Energy 1501kJ 359kcal 18%
  • Fat 21.2g 30%
  • Saturates 13.4g 67%
  • Sugars 30.5g 34%
  • Salt 0.38g 6%

of an adult's Reference Intake (RI)*
Energy per 100g: 1501kJ/359kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Melt the butter in a pan, then add the crushed cookies, stir until the chocolate is slightly melted. Press into the base of the tin and chill for 10 minutes.
  2. Meanwhile, melt the chocolate in a bowl, over a pan of simmering water, stirring occasionally until melted. (or place in a microwavable bowl and cook for 30 seconds at a time, until melted). Allow to cool slightly
  3. Pour the condensed milk into a large bowl. Add the cream cheese and lemon juice and whisk together with an electric hand held mixer, until smooth. Whisk in the zest, then stir in the white chocolate until well combined.
  4. Pour the mixture over the set biscuit base, smooth over the top slightly. Place in the fridge and chill until set, turn out of tin to serve and decorate with white chocolate curls and lemon zest.
  5. 2-3 hours chilling or overnight chilling time

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