Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
Ingredients & Prep
60 g full fat cream cheese or Mascarpone
300 ml double cream
150 g condensed milk sweet
25 g icing sugar
80 ml lemon juice
1 lemon zest
300 g digestive biscuits
120 g butter melted additional for lining tin
Candied Lemon Garnish
2 lemon cut into thin slices then in half moons
200 g sugar
200 ml water
First make the candied lemon, heat an oven to 120'c have a non stick baking tray or a silicon mat at the ready, place water & sugar into a saucepan & bring to a simmer drop in lemon be careful not to splash & cook gently stirring them around for 1 min, then drain in a colander, place lemon moons on the baking sheet/mat & bake for an hour turning every 15 mins or so until firm.
Make the base by putting the biscuits in a bag & bashing with a rolling pin or a pan into crumbs, place crumbs into a bowl & add melted butter & stir in to combine.
Take a 23cm removable bottom springform cake tin, line with a little butter, then tip butter biscuit crumb mixture in the tin, even out & pack down to form the base. Chill in the fridge.
Put cream cheese in a bowl with the condensed milk, lemon juice, lemon zest & icing sugar then in another bowl whip the cream with an electric whisk to firm, then fold carefully into the cream cheese mixture with a spatula, tip lemon/cream mixture into the tin, smooth out & place in the fridge for at least an hour.
Remove from the tin, use a knife around the edge to loosen. Place by pushing cut side of the candied lemon garnish around the edge of the cheesecake.
Suggestion & Tips
Classic pud, you can use other fruit like Orange or Lime etc.