100g biscuit crumbs (I like to mix ginger biscuits & Marie biscuits)
50g melted Jackal’s Hill Fromage Raw Farm butter (salted or unsalted)
½ tin sweetened condensed milk
500g Jackal’s Hill Fromage Cream Cheese (for a richer cake you can mix 250g each Jackal’s Hill Fromage Mascarpone & Cream Cheese)
Zest of one lemon
¼ tsp vanilla powder
To make biscuit crumbs, place your choice of biscuits in a food processor, or place them in a bag and bash them with a rolling pin.
Add the melted butter to the crumbs and mix well until all the butter is absorbed. Spoon into a lined spring form tin, flatten with your hands and place in the freezer until the filling is ready.
For the filling, using a hand-mixer, start by softening the cream cheese (or mascarpone & cream cheese together). Add the condensed milk, vanilla powder and finally the lemon zest. Beat together until smooth.
Remove the biscuit crust from the freezer and pour the filling on top. Place in the fridge for at least 4 hours, or better overnight.
Serve chilled with extra lemon zest to garnish.
You can also make this cheesecake in individual glasses rather than as a whole cake.
Berries always go well with a lemon cheesecake, so you can garnish either with fresh berries or a berry coulis.