Lemon cheesecake

Lemon cheesecake

  • Quantity
    For a 20 or 22cm diameter mould
  • Preparation
    20 minutes

The ingredients

For a 20 or 22cm diameter mould

  • 200g of biscuits
  • 100g of melted butter
  • 450g of tempered cream cheese
  • 300g of Régilait sweetened condensed milk
  • 80ml of lemon juice (2 or 3 lemons)


  1. Reduce the biscuits to powder. Carefully blend them with the melted butter.
  2. Pour into the mould, ideally hinged, and pack down well with a spoon or a glass. Place in the refrigerator.
  3. Using an electric blender or food processor, beat the cream cheese until very soft.
  4. While continuing to beat, gradually add the sweetened condensed milk then, once the mixture is even, add the lemon juice and beat for about 2 minutes.
  5. Arrange in the mould, over the layer of biscuits, and place in the refrigerator for at least 5 hours.

It will be best after chilling for 12 to 24 hours.