Best Lemon Fridge Cheesecake

This morning when I was adding the final details to my ingredients list for our Christmas lunch I wondered why I have never shared this recipe for literally the Best Lemon Fridge Cheesecake with you guys before! This is one of my favourite go-to-desserts because it’s delicious, it’s really really easy to make and it contains all the kind of things that will make anyone’s pudding compartment giddy with glee. I’m talking whipped cream, condensed milk, cream cheese, lemon and Tennis biscuits.

All you really need time-wise for this smooth lemony beast of a dessert is a quick mix with an electric beater and then a bit of time in the fridge and voila you’re good to go. So if you are the type of person who hates spending too much time in the kitchen or feels like dessert is just not their forte then this recipe is for you. If you’re the kind of person of loves spending time in the kitchen and loves making desserts then this is also the recipe for you.

I’ve been making this for years and it’s still one of those things that if I know there’s any leftover in the fridge I will get up in the middle of the night armed with a spoon and my natural ability to see in the dark and tuck in!

So here’s what you’re going to need (makes ±6 individual desserts or one large one pudding).

Ingredients:

1 x 250 mls whipping cream

1 x  tin of condensed milk

1 x tub of medium-fat cream cheese (room temperature)

1 x packet of Tennis Biscuits

2 x lemons (this step will depend on how tart you like your desserts and how big the lemons are)

Directions:

1. In a large bowl pour in your whipping cream and beat with an electric handheld mixer until soft peaks form.
2.  Add your room temperature cream cheese and continue to beat until mixed, don’t overbeat it.
3. Add the condensed milk and one lemon to start with and beat until the mixture and nice and smooth, the consistency should be fairly thick which means it won’t need too much time to set.
4. Give it a taste, if you feel like it needs more lemon, add more lemon. I usually use one large lemon but if the lemons are a bit on the small side of life then definitely use two or more. The citrus flavour helps cut through the sweetness and adds something really special to it, so make sure you get this balance right.
5. Crush your Tennis biscuits in a bowl or in a food processor. If you end up doing it by hand and they’re not as fine as they would be coming out a food processor it’s totally fine, it actually adds to the texture of the dessert, which I like.
6. Form a layer of biscuit in each of your pudding bowls, again this is up to you as to how much biscuit base you’d like mine is usually about 1 and 1/2 cms thick depending on the consistency of my crumb.
7. Pour the Lemon Cheesecake mixture on top of the biscuit, add a strawberry or a mulberry or whatever takes your fancy to the top and pop them all in the fridge for a least 40 minutes. If your mixture is nice and thick it won’t take long to set, but it is nice to serve it chilled. You can also make one large dessert if you want.
8. Enjoy! And let me know if you make it.