Lemon Cheesecake is a no bake, light and tangy cheesecake. Very nice served with fresh fruit and whipped cream.
185g plain sweet biscuits
90g butter, melted
750g cream cheese, softened
1 cup sweetened condensed milk
1/3 cup lemon juice
2 tsp vinegar
1 cup cream, whipped
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix to combine. Press biscuit mixture into the base of a 20cm springform cake tin. Refrigerate.
Beat cream cheese with an electric mixer until smooth. Add condensed milk, lemon juice and vinegar. Beat until mixture is creamy. Gently fold in whipped cream.
Pour mixture into biscuit base and refrigerate overnight. Decorate with whipped cream and sprinkle with nutmeg.
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