This lemon cheesecake has an easy biscuit base and a smooth and creamy citrus filling, grab a slice before it’s gobbled up! Looking for tips on making the perfect cheesecake or more cheesecake recipes?
What you’ll need…
Ingredients
Method
Combine biscuit crumbs, butter and cinnamon in a bowl. Press firmly into base and sides of a foil- or plastic wrap-lined 20cm pie plate. Chill until firm.
Make filling by using an electric mixer to beat cream cheese until smooth. Gradually stir in condensed milk, followed by lemon juice, lemon rind and vanilla essence until creamy. Pour into shell.
Chill overnight before serving with cream and extra lemon and lime rind.
A 250g packet of biscuits makes more crumbs than required. Use crumbs to sprinkle over ice-cream or add to crumble toppings. Biscuit crumbs can also be kept in freezer.
Test Kitchen tip
Test Kitchen tips for the perfect biscuit crumb crust
• Blend or process the biscuits in small batches until they’re evenly crushed; not too fine – they need a bit of substance. Or you can smash them in a strong plastic bag with a meat mallet or a wooden rolling pin.
• Melt the butter – most recipes use half the weight of butter to biscuit crumbs – mix it into the crumbs, then press the crumb mixture evenly over the base and side of the tin. There’s no need for greasing as the butter in the biscuit mixture is enough.
• Try to avoid making the crumb mixture too thick where the side meets the base of the tin. Use the side of a glass to press and smooth the crumbs firmly onto the side of the tin. Use the base of the glass to press the crumbs firmly over the base of the tin.
