Chilled Lemon Cheesecake

November 16, 2016

This is a rich and indulgent dessert - a little goes a long way, unless you have visiting teenage boys!

Click here to buy the GF Goodies Biscuits for this recipe

  • Prep: 10 mins
  • Cook: 1 hr


1Place the cream cheese, lemon rind and juice and condensed milk in a bowl and mix thoroughly.

2Fold in the stiffly whipped cream.

3Place the mixture in the chilled biscuit base. It will look all runny and horrible. Fret not! It does improve!

4Chill for at least 60 minutes before serving. It works even better if you can leave it overnight and use it the next day.



175g crushed Gluten Free Goodies biscuits (Hokey Pokeys are nice, but whatever suits your fancy will do just fine)

50g melted butter

1/2 - 1 tsp cinnamon

Crush the biscuits in a plastic bag, using a rolling pin, then add the other ingredients and mix well. Press into the base of a 23cm springform pan, and chill in the fridge while you prepare the filling.


1 x 250g carton lite cream cheese

175g sweetened condensed milk (approx 1/2 a tin)

grated rind and juice of 2 lemons

150ml cream, stiffly whipped

2017-11-16T15:09:55+00:00 0 Comments

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