Rockys lemon cheesecake
Julie Short
Very easy to make and everybody loves it.
ingredients
- Big tub double cream (584ml)
- Tin condensed milk (405g)
- 2 lemons, zested (unwaxed)
- Samll pack digestive biscuits (or to add a twist, gingernut biscuits aswell)
- Unsalted butter (as much as needed, approx 100g)
directions
- 1
Crush the biscuits and add the melted butter.
- 2
Press into base of tin and put in fridge.
- 3
Juice the lemons.
- 4
Mix together the zest, cream, juice and milk.
- 5
Pour onto base and keep in the fridge for couple of hours before serving!
Source: Helen Rock
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews