Name: 4-ingredient condensed milk lemon cheesecake recipe
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 8
Ingredients: 125g digestive biscuits; 397g can Sweetened Condensed Milk; 750g cream cheese, at room temperature; 60ml (1/4 cup) fresh lemon juice; 40.00 ml finely grated lemon rind; Lemon slices, to serve (optional)

by Elisa Pietrantonio Last updated on 11/07/2024

Quite possibly the easiest (and most delicious!) baked cheesecake you’ll ever make - and you only need 4 ingredients. Creamy, with a slight tang from the addition of the lemon, this cheesecake will be highly requested come dessert time. I’ve made the base with digestive biscuits but you can use any other plain sweet biscuit, if you prefer. The condensed milk in both the biscuit base and cheesecake filling adds the perfect amount of sweetness without the need for additional sugar. And while it's tempting to want to devour this as soon as it's removed from the oven, it will need at least 6 hours of chilling for it to be at its cheesecakey best. You can also try orange rind or vanilla instead of lemon, too. This cheesecake will keep in the fridge for up to 4 days in an airtight container.

- Elisa Pietrantonio

Ingredients

125g digestive biscuits
397g can Woolworths Sweetened Condensed Milk
750g cream cheese, at room temperature
60ml (1/4 cup) fresh lemon juice
2 tbsp finely grated lemon rind
Lemon slices, to serve (optional)

Method

Step 1

Preheat oven to 170C/150C fan forced. Grease and line base and side of a 20cm (base measurement) round springform pan with baking paper.
Step 2

Place biscuits in a food processor and process until finely crushed. Transfer to a large bowl. Add 60ml (1/4 cup) of sweetened condensed milk and stir until well combined. Spoon biscuit mixture into prepared pan. Use the base of a flat-bottomed glass to press the biscuits over the base. Bake for 10 minutes or until light golden. Set aside to cool.
Step 3

Use electric beaters to beat the cream cheese, lemon juice and remaining sweetened condensed milk in a large bowl until smooth. Add the lemon rind and stir until combined.
Step 4

Pour cream cheese mixture over biscuit base and smooth the top. Bake for 40 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 6 hours or overnight to set. Serve with lemon slices, if desired.