Lemon Cheesecake is a traditional British recipe for a classic no-bake cheesecake of a butter, sugar, cream, condensed milk and mascarpone cheese milk flavoured with lemon juice that's placed on a digestive biscuit base, refrigerated to set and finished with whipped cram and raspberries or kumquats. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Cheesecake.
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Ingredients:
10 digestive biscuits, crushed
50g butter, melted
25g demerara sugar
150ml single cream
400g tin condensed milk
175g Mascarpone cheese (or use this site's recipe for home-made mascarpone)
freshly-grated zest and juice of 3 lemons
150ml whipping cream, whipped
fresh raspberries or kumquats, to garnish
Method:
In a bowl, mix together the crushed biscuits, melted butter and demerara sugar. Turn into a 23cm flan dish and pack evenly over the base and sides. Place aside to set.
Meanwhile, mix together the cream, condensed milk, Mascarpone cheese and lemon zest. Add the lemon juice to the mixture a little at a time, beating well after each addition. Whisk until the mixture thicken then pour into the flan case and set aside in the fridge to chill for at least 4 hours (preferably over night).
The following day, decorate with swirls of freshly-whipped cream and either raspberries or slices of kumquats.
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