A proper baked cheesecake is a beautiful thing and worth the work and time involved to give you a dessert or cake. I always try any cheesecake in a tea shop or restaurant if there is any chance of it being a baked lemon or orange one or best of all the raisin type which originates from Germany or Poland and which my mother makes as a treat.
But I wrote this easy no cook recipe down on a card years ago and then tried it out again this week to fulfil a sudden cheesecake craving. It is easy and especially good now that strawberries, peaches and nectarines are coming into season. Any mixture of these sliced and served alongside make it into lovely quick pudding though in fact the flavour improves as it keeps a day or two.
Quick Lemon and Chocolate Cheesecake
A 7 in flan tin with straight sides, lined with foil
4oz chocolate digestives
2oz melted butter
Crush the biscuits into crumbs, mix with the butter and then press this mixture into the tin to make the base. Let it chill for 30 mins.
A small tin of sweetened condensed milk or half a large one - I can never find a small tin of this stuff
3oz packet full fat cream cheese
3-4 fluid oz lemon juice plus the finely grated rind of one lemon
Mix these, adding the lemon juice to taste. Pour into the tin, chill for at least two hours and serve with fruit, or just some grated chocolate on top. It won't be as set as a baked one but neither will it have that horrible leathery gelatine texture of so many a shop or frozen ones.
Pour into the tin and leave in the fridge til chill at least an hour. It won't be as solid as a baked one but neither will it have that horrible texture of one made with gelatine.
But I wrote this easy no cook recipe down on a card years ago and then tried it out again this week to fulfil a sudden cheesecake craving. It is easy and especially good now that strawberries, peaches and nectarines are coming into season. Any mixture of these sliced and served alongside make it into lovely quick pudding though in fact the flavour improves as it keeps a day or two.
Quick Lemon and Chocolate Cheesecake
A 7 in flan tin with straight sides, lined with foil
4oz chocolate digestives
2oz melted butter
Crush the biscuits into crumbs, mix with the butter and then press this mixture into the tin to make the base. Let it chill for 30 mins.
A small tin of sweetened condensed milk or half a large one - I can never find a small tin of this stuff
3oz packet full fat cream cheese
3-4 fluid oz lemon juice plus the finely grated rind of one lemon
Mix these, adding the lemon juice to taste. Pour into the tin, chill for at least two hours and serve with fruit, or just some grated chocolate on top. It won't be as set as a baked one but neither will it have that horrible leathery gelatine texture of so many a shop or frozen ones.
Pour into the tin and leave in the fridge til chill at least an hour. It won't be as solid as a baked one but neither will it have that horrible texture of one made with gelatine.
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