Ingredients
For the Base:
For the Filling:
For the Topping:
Equipment:
Method
- 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.
- 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 mixture will get very runny and impact the final setting of the cheesecake.
- Once the mixture 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 mixture on top of your biscuit base and pop in to the fridge for a minimum of 2 hours but preferably overnight.
- 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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Overall Rating:
4.00
(12)
