Lemon Cheesecake (No Cook) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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My mom has been making this cheesecake for as long as I can remember. Its really easy to make and a fruit topping of your choice can be added if liked. Ingredients:
4 ounces digestive biscuits |
1 tablespoon golden syrup |
2 ounces margarine |
8 ounces cream cheese |
8 fluid ounces condensed milk (approx 1 small tin) |
1 teaspoon vanilla essence |
1 lemon, juice and rind of |
Directions:
1. Crumble the biscuits in a processor.
2. Melt the margarine in a pan over a low heat and add the syrup.
3. Remove from the heat and stir in the biscuit crumbs.
4. Press the mixture in a dish approximately 6 or 7 (depending on how thick you like your base).
5. Cream the cheese in a processor.
6. Stir in the condensed milk (to taste) and add the vanilla essence.
7. Add the lemon juice and rind.
8. Beat the mixture until smooth.
9. Pour onto the base and freeze for at least a couple of hours.
10. Remove from the freezer approximately 20 mins before serving.
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