Prep 15 mins
Cook 4 hrs 30 mins
I originally found this recipe on the back of a can of Nestles condensed milk about 30 years ago but lost it a few years back and after a google search I found it again. If you like a strong lemon flavour add the grated lemon rind. I use a deep pie plate but you could use a spring form cake tin but I think you would need to line the side. Chill time is the cooking time (30 minutes for crust and 4 hours for cheese cake to set). Once set I quite often slice the cheesecake and freeze slices in an air tight container - DH takes frozen slices in the morning for work for morning tea (about 2-3 hours later).
- 250 g biscuits
- 125 g butter (melted)
- 250 g cream cheese (I use Philadelphia at room temperature)
- 400 g condensed milk
- 2 teaspoons lemon rind (grated) (optional)
- 80 ml lemon juice (1/3 cup)
- 1 teaspoon gelatin (powder)
- 1 tablespoon water
- 1⁄2 teaspoon nutmeg (grated) (optional)
- Line a 25cm (10 inch) deep pie plate with alfoil overlapping around the edges.
- Crush biscuits into fine crumbs (a food processor is great for this).
- Mix in melted butter and combine well.
- Reserve 2 tablespoons of crumbs for decoration if wanted (or if not using nutmeg).
- Press rest or all of crumbs into pie plate, pressing down firmly. Refrigerate for 30 minutes to help set.
- Into a mixing bowl put in cream cheese, condensed milk, lemon juice and lemon rind if using and mix thoroughly until well blended (about 5 minutes).
- Mix water and gelatine until gelatine is dissolved and add to cream cheese mixture.
- Pour into prepared chilled shell.
- Decorate with reserved crumbs or nutmeg.
- Chill for 4 hours to fully set.
- VARIATION -.
- For a chocolate version omit lemon juice and rind and add 125 grams of melted chocolate to cheese mix and use plain chocolate biscuits for base and decorate with grated chocolate or curls.
- To remove from pie plate lift out by edges of alfoil and transfer to serving plate.
I like flavors of the lemons very much. And this recipe is better. This thickens by putting condensed milk and the flavor of milk and the lemon is very rich and is splendid and is delicious! I like a strong lemon flavour added the grated lemon rind, and I sprinkled it on the tip. I did not use the crust and I put only filling in a glass and enjoyed this. I intend to try this with a fresh orange on the next time. I prepare for the crust and intend to completely obey your instructions. I intend to continue enjoying this with an apple, a blueberry, a banana, various variations from now on. Thank you for a delicious recipe!
I made this for my mom's birthday today. My oven doesn't work too well and so I was looking for a no-bake cake like this one. Very simple and quick to make, not overly sweet, with just the right amount of lemon (I did add the zest too). As another reviewer suggested, I used just 200 gms of biscuits (McVities Digestive Light). Overall, I was very happy with the result. Might try the chocolate version next. Thank you for posting, Pat. Updated on 15th Aug, 2008: Made this again today (since my father complained that he got just one piece the last time) and realized I forgot to mention that if you want to get rid of the air-bubbles in the cheese mixture after pouring it onto the base, give the springform pan a couple of good thumps on a flat surface. The air-bubbles just come up to the surface of the mixture and pop.
For no bake cheesecakes this was really good. I made a mini cheesecake and the photos didn't come out near as good as Jubes did, but it was well enjoyed and we especially like the biscuit crumb crust and topping. :)