Cheats Cheesecake
A community recipe by CPCBNot tested or verified by Nigella.com
Print me
Place biscuits and butter in food processor and process, once that done, press in to a 23 inch spring form tin, place in fridge Empty condensed milk in to a bowl, pour in the cream (no need to whip) and mix Add in the zest and juice of the 4 lemons (I like it tangy so taste as you go) Once the lemon is added the mixture begins to tighten up and becomes the consistancy of cheesecake!! Take base out of fridge and place the topping on, smooth over and put back in the fridge. Leave for a couple of hours or overnight, simply wonderful Enjoy
Place biscuits and butter in food processor and process, once that done, press in to a 23 inch spring form tin, place in fridge Empty sweetened condensed milk in to a bowl, pour in the cream (no need to whip) and mix Add in the zest and juice of the 4 lemons (I like it tangy so taste as you go) Once the lemon is added the mixture begins to tighten up and becomes the consistancy of cheesecake!! Take base out of fridge and place the topping on, smooth over and put back in the fridge. Leave for a couple of hours or overnight, simply wonderful Enjoy
Introduction
A quick and easy 'cheesecake' that I have been using for years. Smooth, creamy with a pleasant tang of lemon.
A quick and easy 'cheesecake' that I have been using for years. Smooth, creamy with a pleasant tang of lemon.
Ingredients
Serves: 6 to 8
Metric
Cups
For the Base
- 375 grams digestive biscuits
- 75 grams butter
For the Topping
- 1 tin condensed milk
- 1 tub double cream
- 4 lemons
For the Base
- 13 ounces graham crackers
- 3 ounces butter
For the Topping
- 1 tin sweetened condensed milk
- 1 tub heavy cream
- 4 lemons
Method
Cheats Cheesecake is a community recipe submitted by CPCB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.