Basic Lemon Cheesecake
- Reviews 2
Ready In: 2 hrs 10 mins
Yields: 1 cake
Ingredients
- 1 (250 g) packet plain sweet biscuits, crumbed (I use granita)
- 90 g butter, melted
- 500 g cream cheese (philly)
- 1 (400 g) can sweetened condensed milk
- 2 lemons, juice of
Directions
- Combine melted butter and biscuit crumbs.
- Press into greased pie dish.
- Refridgerate while preparing topping.
- Beat cream cheese till soft, gradually add milk while beating.
- Add lemon juice and beat till combined.
- 2 lemons is just a guide- add as much or as little as you like depending on your taste.
- Pour onto base and refridgerate until firm- best overnight but otherwise at least 2 hours.
- Margarita variation: Substitute the lemon with a commercial margarita mix (lime and triple sec) and tequila.
- Add to taste- i think i used 1/2 cup margarita and 2 shots of tequila.
- The taste does get stronger when it sets.
- Chocolate slice: use plain choc biscuits in the base and press into slice tin.
- Swirl melted chocolate into topping before refridgerating.
- Cut into squares.
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