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Emergency lemon cheesecake


I promised a friend ages ago that I would make him his favourite dessert - lemon cheesecake no less - as a treat for him finishing his university finals. Found out my housemate has invited him to dinner this evening...realised I still hadn't made him the cheesecake I'd promised...cue emergency cheesecake making!

 This recipe is super quick and easy (ideal for impromptu guests!) as it is made with double cream and condensed milk; the lemon juice reacts with the condensed milk to solidify it. This also means you don't need to use any gelatine! 

 For the lemon cheesecake you will need:
150g digestive biscuits
60g butter
3 lemons (juice of all 3, zest of 2 and decorative peel off 1!)
A tin (397g) of condensed milk 
150ml double cream

 Start by popping your digestives in a plastic bag and hit them with a rolling pin to smash them to dust.
Put the butter in a pan and melt quite slowly so it doesn't burn. 
Add your biscuity rubble and give a good stir.
Press this buttery-biscuit into the bottom of a tin (I used a 25cm one) and put in the fridge to let the butter chill.
Pour the double cream into a bowl/jug and give it a good whisk until it is soft and thick. Probably better with an electric whisk - not sure why I didn't seeing as this was an EMERGENCY cheesecake.
Next, add the zest of two of your lemons, get some peel off the third for decorative purposes and then juice all 3 (easier to zest/peel before juicing as the lemons are still then nice and hard and easier to work with).
Pour in the whole tin of condensed milk and whisk everything together to form a nice smooth mix. 
Add this mix to your biscuit base, throw some lemon peel and put in the fridge until you're ready to serve. Ideally give it a good few hours in there so it sets properly...hopefully mine will have solidified by the time we have pudding!
I realise that I posted a Key Lime Pie recipe the other day which is fairly similar to this BUT in my eyes you can never have too much cheesecake and this is a much creamier pudding than key lime pie. 

 My BFF Emily and I will be making two really exciting desserts for a barbecue on Wednesday which I am REALLY looking forward to! 

Comments

  1. Anonymous11 June 2013 at 17:54

    The lemon juice reacts with the condensed milk to solidify it. So it makes a firm tasty cheesecake without any gelatin . Kate x

    ReplyDelete
    Replies
    1. Caggy P11 June 2013 at 19:52

      Thanks for that, Kate! I have updated the post accordingly xx

      Delete

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