Kenco Cappuccino 10/19

Lemon Cheesecake

Serves: 10
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  • 175g light digestive biscuits, crushed
  • 55g unsalted butter, melted
  • 397g can Carnation Condensed Milk
  • 300g cream cheese
  • 2 lemons, juice & zest
  • 6 tbsp lemon curd
  • Extra lemon to serve (optional)
  • 20cm loose-bottomed cake tin


  1. Put the biscuits and butter into a bowl and mix together thoroughly. Press the mixture into the base of your tin. Chill for 10 minutes
  2. Pour the condensed milk into a large bowl. Add the cream cheese and lemon zest and whisk together. Mix in the lemon juice and pour into the tin. Chill for 2 hours
  3. To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1 tbsp water and then drizzle over the cheesecake. Finish with lemon zest and why not top with some raspberries?
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