2 minute read
BAKED LEMON CHEESE CAKE
FOR THE CRUST
1 x 200 g packet tennis biscuits, finely crushed
45 ml castor sugar
2.5 ml ground cinnamon
100 g unsalted butter, melted
• Combine the biscuits, sugar, cinnamon and butter.
• Press onto the bottom of a buttered loose-based cake tin.
FOR THE FILLING
5 large eggs
150 ml castor sugar
2 x 250 g tubs low-fat cream cheese
Grated zest of half a lemon
• Beat the eggs until pale.
• Add the sugar little by little and beat until the mixture is thick and creamy.
• Add the cream cheese and the zest of half a lemon. Mix well.
• Pour into the prepared base.
• Mix the condensed milk, lemon juice and remaining zest and pour over the cheese mixture.
• Bake in a preheated oven at 180°C for 40-45 minutes.
• Leave to cool and refrigerate overnight.
FOR THE TOPPING
1 x 385 g can condensed milk
75 ml lemon juice
Grated zest of half a lemon
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