Monday, January 30, 2012

No Bake Lemon Cheesecake!

I was on dessert duty this Christmas and had great plans of doing my trio of desserts with a raspberry flavour theme,unfortunately I wasn't feeling the best Christmas eve,so I had to use my "go to" lemon cheesecake,it literally takes no time and is scrumptious!

Recipe for Lemon Cheesecake


  • 12 digestive biscuits
  • 1/2 weight of biscuits in butter / margarine
  • 300g tub of Philadelphia cheese
  • 400g can of condensed milk
  • Juice of 2 or 3 lemons (to taste)


  1. Weigh the digestive biscuits then weigh out exactly half the weight of the biscuits in margarine. Place the biscuits into a blender and give it a quick whiz.
  2. Melt the butter in a pan, then add to the crushed biscuits and blend until the butter has combined with the mixture.
  3. Spread the crumb mixture into a 8" springform pan and place in the fridge for 1 hour to set.
  4. In a bowl, empty the Philadelphia cheese, condensed milk and lemon juice and mix well with a blender until there are no lumps. Pour the mixture on top of the base and smooth over with a spatula, then refrigerate. You can probably eat the cheesecake after 2 – 3 hours, but it is much better if left over night.

This cheese cake is light and zesty.It is always a winner in my house!

Happy Baking!

Shirley x

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Thanks so much for stopping by!

Shirley x