Unbaked Classic Lemon Cheesecake
This is a very traditional style lemon cheesecake that is best made the day before – and left to refrigerate overnight to really set well. You can easily substitute the lemon for lime or lemonades – and you like it extra tangy, just add in an extra teaspoon of fresh zest!
Method
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Line the springform pan with baking paper, both on the bottom, and use another piece to line the sides.
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Place the Scotch Finger biscuits, the melted butter and the cinnamon into a food processor, and pulse until the the mixture resembles fine breadcrumbs and all comes together.
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Pour the mixture into the springform pan. Press the mixture into the sides. Use the bottom of a glass to push the filling into the sides and make the crumbs stick firmly.
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Place the base in the fridge to harden whilst you make the filling.
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Place the cream cheese, lemon zest, vanilla extract, condensed milk and lemon juice into a bowl. Use electric mixers to beat the mixture until it is smooth (about 5 minutes).
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Pour the mixture into the base.
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Cover the plastic wrap and refrigerate overnight.
