Classic lemon cheesecake (no-bake) | Women's Weekly Food
Our classic lemon cheesecake recipe has an easy biscuit base and a smooth and creamy filling that's packed with zingy lemon flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 cups (200g) morning coffee or shredded wheatmeal biscuit crumbs
- 125 grams butter, melted
- 1 teaspoon ground cinnamon
- whipped cream, to serve
- Filling
- 250 grams cream cheese, chopped
- 395 grams can sweetened condensed milk
- 1/3 cup (80ml) lemon juice
- 1 lemon, plus extra lemon and lime rind, to serve
- 1/2 teaspoon vanilla essence
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