Easy peasy lemon cheesecake

I have a few versions of this yummy cheesecake for you to try today. It doesn't take long to make and is a nice dessert for any time of the year , not just summer.

Cheesecake base
15 digestive biscuits (graham crackers)
3oz melted butter

Crush digestive biscuits into crumbs, add melted butter and place in a loose bottom cake tin. Press crumbs down to form a solid base and place in fridge to set. You can also substitute some of the digestives for gingernut biscuits for an extra tasty base. 3 or 4 should suffice.

If you have a large tin you may need to add a few more biscuits to make the base for the cheesecake. I don't tend to even measure my biscuits or butter, it's usually half a packet of biscuits to a large knob of butter


Version One

4 large unwaxed lemons
1 can condensed milk

Place can of condensed milk in a bowl
Remove zest from lemons and juice as well.
Start to whisk condensed milk and pour in lemon juice gradually.
As you add the lemon juice, the milk starts to thicken. You can add as much lemon juice as you want once it starts to thicken. It's all personal taste as to how zingy you want the cheesecake to be. personally I add quite a lot as the condensed milk is very sweet and the cheesecake is nicer when zingy.

When you have reached your desired level of sweetness/zingyness, stir in the grated lemon zest.
Pour over the cheesecake base and place in fridge to set



Version Two
1 lemon jelly
1 can evaporated milk

Make lemon jelly as per instructions on packet, omitting the step where the jelly is made up to one pint with cold water.
When jelly is just starting to set, whisk in can of evaporated milk until frothy. Use an electric whisk to do this as the jelly needs to be really frothy and double in size.
Pour over cheesecake base and place in fridge to set.


Version Three
1 sugarfree lemon jelly
1 -2 tubs of natural yoghurt

Make lemon jelly as per instructions on packet, omitting the step where the jelly is made up to one pint with cold water.
When jelly is just starting to set, whisk in natural yoghurt until frothy. Use an electric whisk to do this as the jelly needs to be really frothy and double in size.
Pour over cheesecake base and place in fridge to set.