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Lemon Cheesecake Recipe |
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#1 |
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Forum Member
Join Date: Jun 2007
Location: Glasgow
Posts: 675
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Lemon Cheesecake Recipe
for the base:
80g Digestive Biscuits (bashed about in a bag) 40g Butter For the topping: 200g Philadelphia Cheese 397g Tin of Condensed Milk Juice and finely grated rind of 2 lemons 142ml Double Cream Melt the butter, bash the biscuits and mix together - press into a loose bottomed tin and put into fridge to cool. Hand whisk/mix together the philadephia and condensed milk, till smooth. Add the lemon juice and rind, and mix. Then add the double cream. Mix all well, pour/spoon over the top of the base and put in fridge for 2 hours (though the longer the better). Serve...... |
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#2 |
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Forum Member
Join Date: Mar 2005
Posts: 3,351
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That sounds goooooood
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#3 |
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Forum Member
Join Date: May 2006
Location: Sunderland
Posts: 1,623
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Sounds perfect, delicious and easy!
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#4 |
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Forum Member
Join Date: Jun 2007
Location: Glasgow
Posts: 675
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I'm making these today both lemon and a berry one
![]() you can use this recipe for any citrus fruits |
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#5 |
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Inactive Member
Join Date: Nov 2012
Posts: 6
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Many thanks to the original poster of this thread for sharing such a lovely pudding recipe! And thank you to the Digital Spy website owners for providing an outlet to share such wonderful food recipes! I seem to recall making a similar type of cheesecake to the type mentioned originally at the beginning of this thread at school during the cooking lessons I used to have! I had always wanted to again make something lovely for a pudding like I did at school, and I find this lemon cheesecake recipe to be very useful indeed.
![]() I am also thinking of taking the recipe to the next level by instead of adding plain digestive biscuits to the cheesecake, I will add the chocolate type digestive biscuits as well to make a brilliant tasting pudding taste even better! |
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