Lemon Cheesecake

    Lemon Cheesecake


    12 people made this

    About this recipe: If you don't like the taste of a lot of lemon, substitute some orange juice as well as the lemon, and put a little orange rind in with the lemon. To save a lot of cleaning up I line the pie dish with tin foil, enough that it goes over the sides. With this you can also lift the cheesecake out of the dish, making it a lot easier to cut than when it's in the dish. **This takes about 8 hours to set so I recommend making it in the morning.**

    Serves: 12 

    • 1 packet vanilla wine biscuits, crushed
    • 50g butter, melted
    • 1 tin sweetened condensed milk
    • 125g cream cheese, softened
    • 1/2 cup (125ml) lemon juice
    • Grated rind of 3 lemons

    Prep:30min  ›  Cook:8hr  ›  Ready in:8hr30min 

    1. Crush the wine biscuits by putting them in some greaseproof paper and going over it with a rolling pin. (DO NOT do this in a food processor or the pieces are too fine and the base becomes powdery.)
    2. Add the melted butter and 1tsp lemon rind and mix.
    3. Line a 22cm pie dish with the mixture, remembering to spread it up the sides. Place dish in the fridge while you make the filling;
    4. Put the cream cheese in a large bowl and microwave for about 30sec.
    5. Mix it and add the tin of condensed milk, all the lemon juice and remaining rind one at a time.
    6. Put this mixture into the base and put it back in the fridge.

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