The Best Lemon Cheesecake


Okay, this recipe came from a colleague at work, and it sounded so good I had to try it. This cheesecake is soft, creamy and straight up yummy. I am one hundred percent making this again.
If you want to know how I made it, keep reading!

WHAT YOU NEED

4 Lemons (for juice and zest)
24 Digestive Biscuits
90g of Melted Butter
285ml of Double Cream
300g of Soft Cheese
397g of Condensed Milk
9 inch cake tin
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step one

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Line the sides of the tin with butter and grease proof paper to make it easier to take the cheesecake out the tin later.

Step two

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Crumble the digestive biscuits and add the melted butter to form the base of your cheesecake. (This is a great step to let out some anger, haha.)
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STEP THREE

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Place the biscuit base in the tin and flatten out using a glass, spoon or your hands, making sure it is as even as possible.
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STEP FOUR

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Place the soft cheese into a mixing bowl and add the condensed milk gradually whilst mixing, making sure there are no lumps of soft cheese.
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STEP FIVE

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Slowly add the double cream, mixing on a medium speed. Then add the juice of four lemons and the zest of two lemons. Once you add the lemons you will notice that the mixture will thicken so don’t be disheartened if your mixture looks too runny.
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step six

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Place the smooth mixture on top of the biscuit base and spread evenly.
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STEP SEVEN

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Place the cheesecake in the fridge for a minimum of 3 hours but it works best if left over night. Once it is out the fridge, place any decorations on top.

Voila! Your cheesecake is ready to eat! This tasted amazing and if you have any recipes you think I should try, let me know below with a comment.

Thank you for reading.

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