This is a very traditional style lemon cheesecake that is best made the day before – and left to refrigerate overnight to really set well. You can easily substitute the lemon for lime or lemonades – and you like it extra tangy, just add in an extra teaspoon of fresh zest!
Unbaked Classic Lemon Cheesecake
A no-bake cheesecake infused with lemon zest on a biscuit base. Smooth, tangy, and easy to prepare for any occasion.
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
0
minutesCalories
250
kcalTotal time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
250 gram Scotch Finger biscuits
125 gram Butter, melted
1/2 tsp Cinnamon
Filling Mix
375 gram Cream cheese
1 tbsp Lemon zest
2 tsp Vanilla extract
400 gram Condensed milk
1/4 cups Lemon juice
Directions
- This recipe requires a 20cm springform pan.
- Line the springform pan with baking paper, both on the bottom, and use another piece to line the sides.
- Place the Scotch Finger biscuits, the melted butter and the cinnamon into a food processor, and pulse until the the mixture resembles fine breadcrumbs and all comes together.
- Pour the mixture into the springform pan. Press the mixture into the sides. Use the bottom of a glass to push the filling into the sides and make the crumbs stick firmly.
- Place the base in the fridge to harden whilst you make the filling.
- To Make the Lemon Cheesecake Filling:
- Place the cream cheese, lemon zest, vanilla extract, condensed milk and lemon juice into a bowl. Use electric mixers to beat the mixture until it is smooth (about 5 minutes).
- Pour the mixture into the base.
- Cover the plastic wrap and refrigerate overnight.
- Serving:
- Serve with fresh cream.
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