Tuesday, July 20, 2021

Lemon Cheesecake recipe

Delving through a mass of old paperwork for more mundane things, I found this in passing, dating from 1960s Autralia

Case: 8oz digentive biscuit crumbs + 4oz butter melted and pressied into the pie dish; chill in fridge.

Filling: Mix 2oz whole milk and 4oz cream cheese into a smooth mix, add ½ can condensed milk (about 200g) and ¼ cup fresh lemon juice (about 2 lemons) and 1tsp vanilla essence. Fold in a small can of cream (about 100g), and pour into the case.

Leave in fridge overnight, and sprinkle with freshly grated nutmeg before serving.

I've not made this in ages, but it was always a hit.

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