Lemon Cheesecake

  • 1 Tin sweetened condensed milk
  • 300 grams cream cheese
  • 285 ml thickened  cream
  • 4 lemons
  • Grated rind of one lemon.
  • 12 wheatmeal biscuits (crushed)
  • 80 grams butter

Method

  1. You need a 23cm loose bottomed cake tin, melt butter slowly on stove and add the crushed biscuits.
  2. once the butter has been absorbed then turn into loose bottomed tin and pat down gently, refrigerate
  3. for the cheesecake mixture, place the soft cheese into a mixing bowl and start to soften with an electric mixer
  4. add the sweetened condensed milk slowly, this will ensure no lumps from the cheese remain
  5. then add the  cream.
  6. add the lemon juice and rind to the bowl a bit at a time until the mixture starts to thicken.
  7. once all of the lemon juice has been added transfer the mixture to the biscuit base and refrigerate till set.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 12 other followers

%d bloggers like this: