Show  Prep: 20 mins Cook: 0 mins Quite Easy For best results always use fresh large lemons for this recipe - you'll need a minimum of 4tbsp or 60ml of lemon juice for the perfect soft and creamy set. Need a quick and easy dessert that's sure to impresss? Try our classic No Bake Lemon Cheesecake recipe. Perfect for serving at family dinners, BBQs or special occasions. Made with our favourite Carnation Condensed Milk, this recipe is sure to create the creamiest cheesecake yet. Nutrition and allergy information Lemon cheesecake perfection! I made this recently and it was the same recipe my mum and nan would use. Simple, quick and... IngredientsMethodLight digestive biscuits, crushed Lemons, juiced (4tbsp or 60ml) Extra lemon zest (optional) 20cm loose-bottomed cake tin Step 1 of 4 Watch our quick video to see how simple this Lemon Cheesecake recipe really is! Step 2 of 4 Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes. Step 3 of 4 Pour the condensed milk into a large bowl. Add the soft cheese and the majority of the lemon zest and whisk together. Mix in the lemon juice (it will thicken!) and pour into the tin. Chill for 2 hours. Step 4 of 4 To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1tbsp water and then drizzle over the cheesecake, finish with the rest of the lemon zest. Have you tried making this delicious recipe yet? Let us know by reviewing it below No Bake Lemon Cheesecake is rated 4.5 out of 5 by 228. Rated 5 out of 5 by Sreed1 from Simple and delicious So easy & quick to make - people adore and assume I've put in massive skills and time! I do correct them, but they don't believe me. I just go with the compliments now. I like to serve occasionally in separate portion size glass jars. Date published: 2022-10-02 Rated 5 out of 5 by Anonymous from Yummy Lemon Cheesecake I’ve made this lemon cheesecake two or three times now and it’s always turned out perfectly - and it’s gorgeous - very, very moreish! It’s easy to make, not expensive and looks really impressive and is useful for the weekend pud or for special occasions when it can be dressed up with cream etc. Date published: 2022-09-30 Rated 5 out of 5 by Oxon from Super Easy Made this for a Sunday Lunch. Wanted something light to finish a Sunday lunch that didn’t take a lot of preparation.Spot on. Everyone enjoyed it will definitely make again. Date published: 2022-09-30 Rated 5 out of 5 by Fifer from Super easy Super easy to make and very tasty it’s quite large easily feed 8 or or even 10. My dinner guests asked for the recipe Date published: 2022-09-29 Rated 5 out of 5 by Elainc123 from Delicious lemon cheesecake This was so easy to make. Once it was ready, it didn’t last long in my house, it was all gone with mins. Even the fussy kids loved it. Date published: 2022-09-29 Rated 5 out of 5 by Jules119 from No Bake Lemon Cheesecake Lovely easy recipe with great results - a family favourite Also left out the lemon and added melted dark chocolate for a lovely chocolatey cheesecake - very good with chocolate orange too Date published: 2022-09-29 Rated 5 out of 5 by Hewson B from Better than anything off a desert menu Really easy with a whisk on a mixer but have to limit the amount of times we make it as never tire of it. Fresh and creamy, perfect desert with any meal - even beans on toast. Date published: 2022-09-29 Rated 5 out of 5 by Sally 74 from Brilliant recipe Brilliant recipe nice and easy to do when baking with kids Date published: 2022-09-29 No Bake Lemon Cheesecake
What can I use instead of condensed milk in cheesecake?Because sweetened condensed milk and evaporated milk are very similar, evaporated milk can serve as a substitute. You won't get the same sweet, caramelized flavor with it, but the consistency will be similar when using a cup for cup substitution.
How do you make Mary Berry lemon cheesecake?Heavenly lemon cheesecake on a ginger crust. 100g (3 ½ oz) ginger biscuits, crushed.. 50g (1 ¾ oz) butter, melted.. 2 x 250g tubs mascarpone.. 325g jar luxury lemon curd.. Juice of 1 small lemon.. Fresh raspberries and blueberries, to decorate.. Icing sugar, to dust.. Can I use orange juice instead of lemon juice in cheesecake?Orange juice is a good one-to-one substitute for lemon juice in most recipes. It's less acidic, sweeter, and less tart than lemon juice. Plus, it has a different flavor profile. In recipes in which a large amount of lemon juice is needed, substituting for it with orange juice may significantly impact the flavor ( 4 ).
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No bake lemon cheesecake without condensed milk
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