Best Lemon Cheesecake Ever!

Lemon Cheesecake - Makes 1 cake ( around 8 slices)

This is probably my favourite dessert in the world – in fact, when I get married this year I’ve actually given the recipe to the caterer’s so that they can make this for us on the day! I’m afraid I can’t really take the credit for this recipe though – it’s been passed down first from my Nan, to my Dad, and now I seem to be taking over the mantle. 

I’ve seen some pretty complicated cheesecake recipes on the net but I honestly don’t think there is any need – what can be simpler than a recipe that uses only 5 ingredients? This is a perfect dessert to make for a dinner party as it can all be prepared the night before, so there is no need to worry about it on the day.

I never add anything else fruit or otherwise) to this recipe, EVER. In fact somebody once suggested at a family get together that some fruit on top would be a good idea – the look they received was enough to turn someone to stone, and I’m not kidding!

I would really like some feedback on this as I want to know whether it is just me and my family that find this irresistible or whether it really is the best lemon cheesecake in the world!  

Ingredients

• 12 digestive biscuits
• 1/2 weight of biscuits in butter / margarine
• 1 300g tub of Philadelphia cheese
• 1 400g can of condensed milk (not to be confused with evaporated milk)
• Juice of 2 or 3 lemons (to taste)

Method

Step 1
Weigh the digestive biscuits then weigh out exactly half the weight of the biscuits in margarine. Place the biscuits into a blender and give it a quick whiz.

Step 2
Melt the butter in a pan, then add to the crushed biscuits and blend until the butter has combined with the mixture.  

Step 3
Spread the crumb mixture into a cheesecake dish (see picture) and place in the fridge for 1 hour to set. The mixture should be around 0.7cm thick.

Step 4
In a bowl, empty the Philadelphia cheese, condensed milk and lemon juice and mix well with a blender until there are no lumps. Pour the mixture on top of the base and smooth over with a spatula, then refrigerate. You can probably eat the cheesecake after 2 – 3 hours, but it is much better if left over night.