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Lemon Cheesecake

Lemon Cheesecake



  • 1 packet Tennis Biscuits crushed (place the biscuits in a plastic bag and crush it)
  • 3 tbsp (45 g) butter, melted


  • 1 cup (250 ml) whipping cream
  • 1 can (306 g) condensed milk
  • 250 g cream cheese
  • 100 ml lemon juice



  • Line a 20 cm springform tin with baking paper. Grease the paper with butter or a releasing agent.
  • To make the crust, mix the melted butter and crushed biscuits. Transfer the mixture to the prepared tin and tightly compress it onto the base. Refrigerate for at least 10 minutes.
  • In the meantime, whip the cream until thick, soft peaks form. Take care not to overbeat.
  • In a separate bowl, mix the condensed milk, cream cheese and lemon juice until smooth and well combined.
  • Gently fold the condensed milk mixture into the whipped cream.
  • Transfer the combined mixture to the biscuit base. Allow to chill in the refrigerator overnight.
  • Top with fresh-cut fruit or lemon zest.

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