Cheats Lemon Cheesecake

A community recipe by CustardCookie

Not tested or verified by Nigella.com

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Introduction

This is one of the first cheesecakes I made and it has been a hit with all who have tried it, despite the fact that it doesn't have any cheese in it!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6-8

Metric U.S.

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

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

Method

Cheats Lemon Cheesecake is a community recipe submitted by CustardCookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To 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 electric 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!

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. I have added sultanas to the mix in the past. You can use limes (or a lemon/lime mixture) but if you use just limes you will need more than 4. DON'T try it with oranges it will not work (It was one of my worst kitchen disasters!!).

To 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 heavy cream with electric 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!