Lemon cheesecake

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Prep time:

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Serves: 8

By BecauseImWorthIt

(2 Votes) 2


  • 2oz butter

  • 1/2lb cream cheese

  • 1 tin condensed milk

  • 1 lemon juiced

  • 1/2lb digestive biscuits

  • 1 cadbury's flake (optional)


  1. Melt the butter.
  2. Crush the biscuits and mix with the melted butter.
  3. Press into an 8 inch cake tin, and chill until set (about 30 mins).
  4. Blend the lemon juice with the condensed milk and cream cheese.
  5. Pour the filling onto the biscuit base and then chill.
  6. When ready to serve, crush the Flake and crumble over the top.

Handy Hint

If you're serving at a more sophisticated dinner party, you can substitute the Flake with a mixture of redcurrants and blueberries.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • chocolate

  • lemon

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Your comments

  • iggypiggy 24/09/09 11:11

    I made this the other day and it was fab! I did add the juice of 2 lemons - plus the zest, but I like it to be very lemony.

  • BecauseImWorthIt 03/04/08 23:38

    This is a deceptively easy recipe - but tastes gorgeous. Not too sweet, because of the lemon, and really satisfying. Unlike other cheesecakes there is no gelatine and no baking.