It's more of an American thick cheesecake than a delicate one but very delicious!
THE RECIPE
Easy Peasy Lemon Cheesecake(Serves 8+)
397g sweetened condensed milk (1 can)
300g mascarpone cheese
285ml double cream
4 large lemons
12 digestive biscuits
80g butter
Note: For best results use a 7 or 8 inch loose bottom cake tin.
1. Put the hob on a low heat and melt the butter slowly in a saucepan. When the butter is fully melted add the crushed digestive biscuits (I found the best way to do this is put them in a sandwich bag 4 at a time and hit with a rolling pin).
2. Once the butter has been absorbed into the biscuit turn the mixture into the cake tin and pat down. Place in the fridge.
4. Roll the lemons on a work surface (this is said to create more juice), then slice and squeeze the juice into a bowl. Add the juice to the mixture bit by bit, mixing in between.
5. The mixture should now be thick and creamy. Remove the biscuit base from the fridge and add the mixture on top. Smooth the top of the cheese cake with a spatula or back of a spoon. Take one of the squeezed lemons and grate some rind on top of the cake for an extra lemon kick.
6. Place the whole cake in the fridge for at least an hour. I made mine the night before and it turned out lovely!
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