Makes 1 x 20 cm (8in) Cake FILLING finely grated zest and juice of 2 lemons 300ml (½ pt) double cream 2 x 400g tins condensed milk CRUST 200g (7oz) digestive biscuits 100g (3 ½ oz) unsalted butter melted TO FINISH 30g (1 ¼ oz) dulce de leche or Nestle caramel Have ready a loose bottom cake tin about 20cm x 4cm (8in x 1 ½ in), and see Cook’s Tip. Break the digestives into pieces, and whiz to crumbs in a food processor. Alternatively, place them in a plastic bag and gently crush using a rolling pin. Combine the biscuits crumbs with the melted butter, and press onto the base and sides of the tin to make the crust. Pop into the freezer while you make the filling. Combine the cream and condensed milk in a large bowl, fold in the lemon zest and gradually beat in the lemon juice using a large spoon, when the mixture will thicken. Spoon this into the biscuit crust and smoothing the top. The filling will begin to set almost immediately. Blend the dulce de leche with about a teaspoon of water to give a thick trickling consistency. Swirl this decoratively over the surface of the cheesecake (you can also use a little extra caramel if you like). Cover and chill for several hours when it will set further. It keeps well for several days. COOK’S TIP You could also use a 23cm (9in) in which case the filling will be shallower and you may need to trim the crust. Recipe with thanks to Jo Higgo. Read more: dailymail.co.uk/home/you/article-2173086/Recipe-Magic-lemon-cheesecake.html#ixzz2XnHIJ1Ok Follow us: @MailOnline on Twitter | DailyMail on Facebook
Posted on: Mon, 01 Jul 2013 11:51:01 +0000
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