Lemon Cheesecake - Step 1.mp4
No Bake Lemon Cheesecake
PREP: 20 mins
CHILL: 2 hours +
Quite Easy
Serves: 10
Make sure not to scrimp on the lemon juice – it’s the magic ingredient that’s going to set your cheesecake. If you add too little, the mix won’t thicken enough and your cheesecake (although still delicious!) won’t set in the fridge. We’d recommend weighing out 60g rather than eyeballing the amount..
Need a quick and easy dessert that's sure to impress? Try our classic No Bake Lemon Cheesecake recipe. Perfect for serving at family dinners, BBQs or special occasions. Made with our favourite Carnation Condensed Milk, this recipe is sure to create the creamiest cheesecake yet.
Nutrition and allergy information
Lemon cheesecake perfection! I made this recently and it was the same recipe my mum and nan would use. Simple, quick and...
Light digestive biscuits, crushed
175g
Butter, melted
55g
Full fat soft cheese, room temperature
300g
Lemons, juiced (60ml)
2
Lemon curd
6tbsp
Extra lemon zest (optional)
You will also need…
20cm loose-bottomed cake tin
Step 1 of 4
Watch our quick video to see how simple this Lemon Cheesecake recipe really is!
Step 2 of 4
Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.
Step 3 of 4
Pour the condensed milk into a large bowl, add the cream cheese and mix together with an electric hand held mixer on the slowest speed, until smooth. Be careful not to overbeat as the mix will get very runny and impact the final setting of the cheesecake. Once the mix is smooth, add the lemon juice and gently fold in with a spatula or wooden spoon until the mixture starts to thicken up. Pour the mix on top of your biscuit base and pop in to the fridge for a minimum of 2 hours but preferably overnight.
Step 4 of 4
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 the rest of the lemon zest.
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