Name: Instant No-Cook Lemon Cheesecake recipe by Belinda Gaikwad at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 1 tin condensed milk; 1/2 cup lemon juice; Rind of one lemon; 350 ml fresh cream; 250 gms leftover sponge (or non flavoured biscuits); 4 tbs butter; 3-4 drops of yellow food colouring

ABOUT Instant No-Cook Lemon Cheesecake RECIPE

Cheesecake is an all time favorite in my family. And if it can be made in a jiffy at home, why go to the store? This version of no-cook cheesecake brings to you the freshness of lemon with all the goodness of a store bought cheesecake, almost instantly.

Ingredients Serving: 10

1 tin condensed milk
1/2 cup lemon juice
Rind of one lemon
350 ml fresh cream
250 gms leftover sponge (or non flavoured biscuits)
4 tbs butter
3-4 drops of yellow food colouring

Instructions

Crumble the cake well and bind together with the butter.
If using biscuits, powder in the blender and bind together with the butter.
Spread in a baking tray, pack in firmly and leave in the fridge to set.
Mix the condensed milk and lemon juice and beat well.
Whip the cream and fold into the condensed milk mixture with the rind and yellow colour.
Remove the tray from fridge and pour the mix over the cake base.
Refrigerate for 3-4 hours till it sets.
Delicious cheese cake is ready to serve with preparation time of about 20 minutes only.

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