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Lemon cheesecake
Makes 1 X 20CM CHEESECAKE Desserts and puddings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300ml double cream
- 2 x 400g tins condensed milk
- finely grated zest and juice of 2 lemons
- 30g dulce de leche
- 23cm x 4cm non-stick round cake tin with removable base
Method
Break the digestives into pieces, and whizz to crumbs in a food processor. Alternatively you can place them in two plastic bags, one inside the other, and crush them with a rolling pin. Combine with the melted butter and press onto the base and sides of the cake tin. Pop into the freezer while you make the filling.
Combine the cream and condensed milk in a large bowl, fold in the lemon zest and gradually beat in the lemon juice using a large spoon, when the mixture will thicken. Spoon this mixture over the base, smoothing the surface. The dulce de leche needs to be of a thick, trickling consistency, so if necessary blend it with a drop of water – about 1tsp should do it. Spoon this in a spiral over the surface of the cheesecake and, using the tip of a metal skewer, marble it by tracing a figure-of-eight along the line.
Cover with clingfilm and chill for several hours, allowing it to set further. It will keep well for several days in the fridge.
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