Mary Berry’s Easy Lemon Cheesecake with Condensed Milk

Enjoy the easy and tasty flavors of Mary Berry’s Easy Lemon Cheesecake with Condensed Milk.  This delicious dessert uses sweetened condensed milk, cream cheese, and fresh lemon juice to make a creamy filling. The crust is made from crushed digestive biscuits and butter, creating a perfect base. Just chill it overnight, add some lemon zest, and enjoy a delicious slice of Mary Berry’s Easy Lemon Cheesecake with Condensed Milk.

Introduction

Mary Berry, a renowned British chef and television presenter, has a delightful recipe for a no-bake lemon cheesecake that’s perfect for any occasion. If you’re a fan of easy dessert recipes that don’t skimp on flavor, you’re in for a treat. This article will guide you through creating Mary Berry’s easy lemon cheesecake with condensed milk.

Why Choose Lemon Cheesecake?

Lemon desserts hold a special spot in our hearts. They bring a lively twist to meals. When you combine tangy lemon with creamy cheesecake, it becomes a truly delicious treat. The lemon’s sourness balances out the sweetness, making it a favorite for many.

The Role of Condensed Milk

Condensed milk is sweetened thickened milk. It gives desserts a rich, syrupy texture and sweetness. In this recipe, condensed milk makes the filling smooth and creamy without the extra sugar.

Ingredients Needed for Mary Berry’s Easy Lemon Cheesecake with Condensed Milk

Here are all the ingredients that you’ll need:

For the Crust

•       200g digestive biscuits (or graham crackers), crushed

•       100g unsalted butter, melted

For the Filling

•       397g can of sweetened condensed milk

•       300g full-fat cream cheese (at room temperature)

•       150ml double cream

•       Zest and juice of 2 large lemons

Each ingredient plays a crucial role in making the cheesecake delicious. The digestive biscuits provide a sturdy base, while the butter helps bind it together. The condensed milk adds sweetness and a smooth texture, and the cream cheese and double cream ensure the filling is rich and creamy. The lemons are the star of the show, providing that iconic tartness.

Step-by-Step Recipe

Let’s start making Mary Berry’s Easy Lemon Cheesecake with Condensed Milk

It’s easy to make and tastes great.

Preparation Time and Serving Size

Prep Time: 20 minutes

Chill Time: 4 hours (or overnight)

Serves: 8-10 people

Making the Crust

Ingredients:

200g digestive biscuits, crushed

100g unsalted butter, melted

Steps:

Crush the digestive biscuits into fine crumbs or tiny pieces by placing them in a sealed bag and using a rolling pin or a food processor.

Melt the butter and mix it well with the crushed biscuits.

Press this mixture into the bottom of a 23cm springform pan, making sure it’s even and packed down firmly.

Put it in the fridge to chill while you make the filling.

Making the Lemon Cheesecake Filling

Ingredients:

1 can of condensed milk (397g)

Cream cheese (300g)

Double cream (150ml)

Zest and juice of 2 large lemons

Method:

In a big mixing bowl, mix the cream cheese until it’s become very smooth.

Slowly add the condensed milk to the mixed cream, now mixing all the time so there are no lumps.

Add the double cream to the above mixture and keep mixing until everything is well mixed.

Stir in the lemon zest and juice. The mixture will get thicker because of the lemon juice.

Combining the Crust and Filling

1.         Remove the prepared crust from the fridge.

2.         Pour the lemon cheesecake filling over the crust, spreading it evenly.

3.         Smooth the top with a spatula for a neat finish.

Chilling the Cheesecake

Chill the cheesecake in the fridge for at least 4 hours, preferably overnight. This allows the cheesecake to set properly and develop its full flavor.

Popularity of Lemon Desserts

Lemon desserts are beloved for their refreshing flavor and vibrant color. They add a zesty brightness to dishes, and their tangy taste pairs wonderfully with creamy cheesecake.

Ideas for Serving

When you’re ready to serve your cheesecake, make it look as good as it tastes. Here are some simple ideas:

Garnishing: Add a bit of lemon zest, some fresh berries, or a little lemon sauce on top.

Serving: Put a spoonful of whipped cream or fresh fruit on the side to go well with the lemon flavor.

Storing Leftovers

Here are two methods, if you have any leftovers )

Refrigeration: Put the cheesecake in a sealed container in the fridge. It will stay good for up to 5 days.

Freezing: You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and foil to keep it fresh. Let it thaw in the fridge overnight before serving.

Tips and Tricks for the Perfect Cheesecake

Here are some expert tips to ensure your cheesecake turns out perfectly:

• Room Temperature Ingredients Ensure the cream cheese temperature is normal before mixing to avoid lumps.
• Mix Gradually: Add the condensed milk slowly to prevent the mixture from becoming too runny.
• Chill Time: Don’t rush the chilling process. Overnight chilling is best for a firm, sliceable cheesecake.

Variations of Lemon Cheesecake

Here are different variations:

• Lime Cheesecake: Substitute lemons with limes for a different citrus flavor.
• Berry Swirl: Add a berry compote swirl to the filling before chilling.
• Chocolate Crust: Use crushed chocolate biscuits instead of digestive biscuits for a richer base.

Health Benefits of Lemon

Lemons are not just for flavor; they pack a nutritional punch too:

• Vitamin C: Boosts your immune system.
• Antioxidants: Help protect your cells from damage.
• Digestive Health: Lemon juice aids in digestion and detoxification.

Conclusion

In summary, Mary Berry’s easy lemon cheesecake with condensed milk is a delightful treat that combines simplicity with vibrant flavors. This recipe is a delightful blend of creamy, tangy, and sweet flavors, perfect for any occasion. So, why wait? Gather your ingredients and start baking.

FAQs

Can you freeze homemade Mary Berry’s Easy Lemon Cheesecake with Condensed Milk?
Yes. You can freeze it. Put the cheesecake in a sealed container in the fridge. It will stay good for up to 5 days.

Does freezing cheesecake change the consistency?
Slightly, but it remains delicious.

How long does lemon cheesecake last in the fridge?
Up to 5 days.

How do you keep the bottom of a cheesecake from getting soggy?
Use a well-baked crust and refrigerate immediately.

Why is my lemon cheesecake runny?
It might not be chilled enough or was overmixed.

What not to do when making cheesecake?
Avoid overmixing and using cold ingredients.

How do you keep cheesecake moist?
Keep it covered and store it in the fridge.