Cheese-Fake!

A community recipe by Busylizzy

Not tested or verified by Nigella.com

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Introduction

It's a cheesecake without the cheese!

For a 21cm tin

It's a cheesecake without the cheese!

For a 21cm tin

Ingredients

Serves: 6-8

Metric Cups

200 grams ginger biscuits (finely crushed)
100 grams butter (melted)
600 millilitres double cream
400 grams condensed milk
5 lemons (juiced)

7 ounces ginger biscuits (finely crushed)
4 ounces butter (melted)
21 fluid ounces heavy cream
14 ounces sweetened condensed milk
5 lemons (juiced)

Method

Cheese-Fake! is a community recipe submitted by Busylizzy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Firstly make the base, mix the biscuit crumbs with the melted butter and press into a foil-lined springform tin. Put in fridge to harden and set (around an hour). Unclip the tin and carefully unpeel the base from the foil.

Put the biscuit base on a serving plate and clip the side of the tin back round it.

Whip the double cream with electic beaters until stiff, add the condensed milk, lemon juice and zest, fold together until combined completely.

Spoon over base and put in fridge to set, (at least 3-4 hours but best left overnight).

Unclip the tin when firm and enjoy!

Put the biscuit base on a serving plate and clip the side of the tin back round it.

Whip the heavy cream with electic beaters until stiff, add the sweetened condensed milk, lemon juice and zest, fold together until combined completely.

Spoon over base and put in fridge to set, (at least 3-4 hours but best left overnight).

Unclip the tin when firm and enjoy!

Additional Information

If you don't like ginger nuts, Digestives, coconut biscuits or similar will work just fine. If you are using ginger, you may want to add glace ginger to the lemon mixture or use it decorate the top.