I made this cheesecake this morning for our outdoor family barbeque this afternoon! I used my recipe for a shortbread base as we didn’t have any gluten-free digestives! You can find the recipe for the shortbread base on my GF Millionaire’s Shortbread post!
This recipe is so easy as it involves no baking (usually), and the lemon topping only has 5 ingredients in! 🤩 A perfect pud for a September day 🌸
Ingredients
175g Crushed GF Digestive Biscuits
55g Melted Butter
397 (1 Tin) of Condensed Milk
300g Soft Cheese (Equiv to 1 Tub)
70ml Fresh Lemon Juice and Zest
Extra Lemon Curd (Optional)
Melt the butter in the microwave and then mix with the digestive biscuits.
Press the mixture into the base of a lined tin.
Pour the condensed milk into a large bowl and add the soft cheese. Whisk together.
Then add the lemon zest, lemon juice and extra lemon curd! Whisk again until noticeably thicker!
Pour into the tin, on top of the biscuit base.
Leave in the fridge to solidify for 2 hours + and enjoy!!
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