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Member recipe

Lemon Crunch Cheesecake

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Serves 6

Naughty but nice

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  • 225g crushed ginger biscuits
  • 85g melted butter
  • 1 lemon (rind grated and juiced)
  • 400g tin of condensed milk
  • 150ml double cream
  • grated chocolate


    1. Mix crushed ginger biscuits in melted butter
    2. Line pie dish and press down lightly with the back of a dessert spoon
    3. Whisk together lemon juice, lemon rind and condensed milk until it resembles whipped cream
    4. Add double cream and whisk lightly
    5. Pour over biscuit base and allow to set in fridge for approximately 20 minutes
    6. Decorate with grated chocolate on top

Comments, questions and tips

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lakesha's picture
8th Feb, 2012
This is seriously scrummy, please give it a try, there is never any left when I make it!
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