This is an easy refrigerator recipe, and people often ask me for a copy so it’s time to put it online! Makes a 7″ diam cheesecake, although it could be any shape as the thickness doesn’t really matter. Doubles up just fine, which would make you a 9″ diam cheesecake.
Prepare a base:
2 oz (60g) melted butter,
stir in 1 oz (30g) soft brown sugar
and then stir in 4 oz (120g) crushed Digestive biscuits
Line a container with greaseproof paper, or a piece cut from a cereal box inner bag. Press the biscuit mixture evenly over the liner. Put in fridge to set (or freezer if you’re in a hurry!)
Filling:
8 oz (240g) cream cheese (reduced fat is good)
7 oz (½ tin, 200g) sweetened condensed milk
¼ pint double cream
1 lemon, juice & rind
Cream the creamed cheese until smooth, and gradually stir in the condensed milk, and the lemon rind. Whip the cream, then fold the cheese mixture gradually into the cream. Gradually stir in the lemon juice, you’ll notice how the mixture starts to thicken.
Turn onto your prepared base, and leave in the fridge for a few hours to chill and set. Decorate or top or not, as you like. (I like to use a 7″x10″ silicone tray (set inside a metal one for rigidity) and once it’s set I cut it into 12 and freeze it. Bits of cereal liner put between the pieces makes it easier to separate out portions while frozen.)
NOTES: you can use reduced fat cream cheese with double cream, or you can use full-fat cream cheese with whipping cream, both work just fine. Reducing fat in both doesn’t set very well. Whipping the cream isn’t strictly necessary, but seems to give a lighter result.