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Lemon Cheesecake Recipe

(4 Posts)
meanmum Fri 23-May-03 14:32:35

I'm feeling very guilty as I promised to write up this recipe on a different thread and it completely slipped my mind until just now.

Really yummy and really simple:

1 packet biscuits (digestives are good but I like gingernuts personally)
5oz butter
1 pkt (250g) cream cheese
1 cup sugar
1 tin CHILLED carnation milk (must be chilled)
1 pkt lemon jelly
1/2 cup lemon juice

Crush biscuits, melt butter and combine. Spread biscuit mixture evenly in spring frm cake tin. Bake in moderate oven for approximately 8-10 minutes (optional).

Beat cream cheese and sugar until smooth and creamy. Add milk and beat until doubled. Melt jelly with lemon juice over low heat. Combine all ingredients and pour into prepared biscuit base. Place in fridge.


expatkat Mon 26-May-03 15:16:04

meanmum, have bought ingredients for this, but was unclear on size of tin of carnation milk (I could only find a small tin about the size of tinned tuna, thought I know there are larger tins, the size of soup tins) Which size? And what size packet of lemon jelly (or what brand)? And a small or large packet of digestives?


mmm Mon 26-May-03 20:09:30

1 packet butter shortbread
pinch of mixed spice
100 g butter
1 large tin sweetened condensed milk
juice and zest of 2 lemons

crush biscuits , add spice and melted butter. Press into either jam tart tins or cake tin.

With your beater, beat lemon jice/zest and condensed milk together for about 5 or 6 minutes. Pour onto base. Refrigerate or put in the freezer for icecreamy ones. Easy peasy lemon squeezy !

expatkat Tue 27-May-03 20:54:45

meanmum, I think I worked out the amounts in the end. It was yummy and, you're right, v. simple. i wonder: did I use a bit too much butter? The crust was rather soggy, though did harden up a bit between the baking and the chilling in the refrig. Is it meant to be drier, though? And are you meant to coat the sides of the spring from tin with the crushed biscuits, or only the bottom? Anyway--great recipe.

mmm--yours sounds good too.

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