Name: Classic lemon cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 2 cup (200g) morning coffee or shredded wheatmeal biscuit crumbs; 125 gram butter, melted; 1 teaspoon ground cinnamon; whipped cream, to serve; Filling; 250 gram cream cheese, chopped; 395 gram can sweetened condensed milk; 1/3 cup (80ml) lemon juice; 1 lemon, plus extra lemon and lime rind, to serve; 1/2 teaspoon vanilla essence

This lemon cheesecake has an easy biscuit base and a smooth and creamy citrus filling, grab a slice before it’s gobbled up!

The zest of lemon perfectly cuts through the rich sweetness of the cheesecake for a delightful after-dinner treat.

Looking for tips on making the perfect cheesecake or more cheesecake recipes?

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Ingredients

2 cup (200g) morning coffee or shredded wheatmeal biscuit crumbs

125 gram butter, melted

1 teaspoon ground cinnamon

whipped cream, to serve

Filling

250 gram cream cheese, chopped

395 gram can sweetened condensed milk

1/3 cup (80ml) lemon juice

1 lemon, plus extra lemon and lime rind, to serve

1/2 teaspoon vanilla essence

Method

Combine biscuit crumbs, butter and cinnamon in a bowl. Press firmly into base and sides of a foil- or plastic wrap-lined 20cm pie plate. Chill until firm.

Make filling by using an electric mixer to beat cream cheese until smooth. Gradually stir in condensed milk, followed by lemon juice, lemon rind and vanilla essence until creamy. Pour into shell.

Chill overnight before serving with cream and extra lemon and lime rind.

A 250g packet of biscuits makes more crumbs than required. Use crumbs to sprinkle over ice-cream or add to crumble toppings. Biscuit crumbs can also be kept in freezer.
Note

What you’ll need…

Women's Weekly Food

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