This cheesecake is one of the simplest recipes to make.
Yields a 8” cheesecake.
2 bags of Clairesquares Shortbread, crumbled
4 oz unsalted grass-fed butter, melted
5 fl oz heavy cream
14 fl oz can sweetened condensed milk
6 oz full fat cream cheese
10 fl oz heavy cream, retain 5 fl oz for decoration
2 Meyer Lemons, grated zest and juice
1) In a bowl, combine crumbled shortbread with the melted butter. Using a fork, incorporate the butter with the shortbread until it is well blended. Press into the base and sides of an 8 inch spring form pan. Refrigerate while you prepare the rest of the ingredients.
2) In a large bowl, mix together 5 oz heavy cream, condensed milk, cream cheese, and zest from the lemons. Using a whisk, slowly add the lemon juice and whisk until the whole mixture thickens.
3) Pour the cream mixture onto the shortbread crust base, smoothen out the surface with a rubber spatula and place back into the refrigerator until slightly firm. This should take at least 4 hours to set. Place in the freezer for 2 hours, for a quicker set before slicing.
Decorate the cheesecake with whipped cream decorations or reserve the whipped cream for serving alongside your slice. Optionally, garnish with chocolate shavings or a fondant flower.
This cheesecake is from a hand written recipe from Claire’s Mum.