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Dead easy lemon cheese cake


  • Melt the butter and mix with the sugar and crushed biscuits. Then firmly press into a lightly oiled springform cake tin.
  • Place the cream cheese, condensed milk, lemon juice, zest and cream in a large bowl. To start, mix well with a wooden spoon and then whisk until smooth.
  • Then pour the mixture on top of the biscuit base and refrigerate overnight.


  • 80 gm unsalted butter
  • 50 gm demerara sugar
  • 150 gm digestive biscuits, crushed
  • cooking oil spray
  • 400 gm low fat cream cheese
  • 800 gm condensed milk
  • juice & grated rind of 6 lemons
  • 300 ml cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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