Super-easy lemon cheesecake
Gone are the days of overly fussy cheesecakes! Condensed milk makes this version quick, super-easy and oh, so dainty…
COOKING TIME: 30 mins + 1 hr, to chill | SERVES: 3
INGREDIENTS
CRUST
- 50g melted butter
- 100g ginger biscuits, crushed into crumbs
CHEESECAKE FILLING
- 5g gelatine powder
- 30ml (2 tbsp) cold water
- 125g cream cheese, at room temperature
- ½ tin (190g) condensed milk
- zest of 1 lemon + extra, to garnish
- 60ml (4 tbsp) lemon juice
- 125ml (½ cup) fresh cream, whipped to stiff peaks
- fresh blueberries, to serve
METHOD
For the crust, mix the melted butter into the ginger biscuit crumbs (blitz the biscuits in a food processor or place them in a bag and use a rolling pin to crush them).
Spoon the ginger biscuit crust into 3 serving glasses and refrigerate, 5 – 10 minutes.
For the filling, soak the gelatine powder in the cold water and set aside until needed. Stir the cream cheese to soften, then add the condensed milk, lemon zest and juice. Beat together with an electric mixer until smooth.
Melt the gelatine on high in the microwave, 8 seconds, and stir it into the condensed milk mixture. Gently fold in the stiffly whipped fresh cream, divide the mixture over the crusts and place the glasses, covered, in the fridge, 1 hour. Serve topped with fresh blueberries and extra lemon zest to garnish.
Super-easy lemon cheesecake
Ingredients
CRUST
- 50g melted butter
- 100g ginger biscuits, crushed into crumbs
CHEESECAKE FILLING
- 5g gelatine powder
- 30ml (2 tbsp) cold water
- 125g cream cheese, at room temperature
- ½ tin (190g) condensed milk
- zest of 1 lemon + extra, to garnish
- 60ml (4 tbsp) lemon juice
- 125ml (½ cup) fresh cream, whipped to stiff peaks
- fresh blueberries, to serve
Instructions
For the crust, mix the melted butter into the ginger biscuit crumbs (blitz the biscuits in a food processor or place them in a bag and use a rolling pin to crush them). Spoon the ginger biscuit crust into 3 serving glasses and refrigerate, 5 – 10 minutes.
For the filling, soak the gelatine powder in the cold water and set aside until needed. Stir the cream cheese to soften, then add the condensed milk, lemon zest and juice. Beat together with an electric mixer until smooth.
Melt the gelatine on high in the microwave, 8 seconds, and stir it into the condensed milk mixture. Gently fold in the stiffly whipped fresh cream, divide the mixture over the crusts and place the glasses, covered, in the fridge, 1 hour. Serve topped with fresh blueberries and extra lemon zest to garnish.
If you loved this super-easy lemon cheesecake recipe, then you will definitely enjoy these recipes (take our word for it):
- Peppermint Crisp fridge tart (one of your all-time favourites)
- Ricotta and lemon cakes (some of Sicily’s most beloved flavours)
- The Gourmet Greek lemon tart (made with love)
- Classic lemon tart (everyone loves a classic – and this lemon tart is a real winner)
- Zesty lemon fridge tart (a refrigerated tart requires no cooking and works as well at tea time as it
- Peri-peri chicken livers with ciabatta toast (can’t. stop. eating. this.)
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ALSO SEE: Our top trending cheesecake recipes
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
