This is my first Mary Berry Cheesecake, and in true Diary of a Bake-A-Holic style I looked for the easiest one possible. The name of this recipe therefore made the choice ridiculously easy for me.
I went out specifically to buy some condensed milk and got a tiny bit carried away with all the recipes on the tins. About 20 minutes later I realised what I was doing and grabbed the first tin of condensed milk I saw and dashed home to start baking.
The base of the cheesecake consisted of digestive biscuits, melted butter and a bit of Demerera sugar. I was determined not to have any big lumpy bits of biscuit so whipped out the pestle and mortar and ground my way through the pack. Naturally one or two had to be eaten along the way – for quality assurance, of course.
I finally managed to get all the biscuits crushed and mixed with the butter and sugar, squished the somewhat dry mixture into the bottom of the cake tin and got it into the fridge to cool while I worked on the next layer. Mary Berry, I hope you know what you’re doing with these crumbly bases!
Then came the hard part – grating lemon zests! Over the course of this blog, I have realised that it is impossible for me to grate anything without injuring myself. I have therefore come up with a fool-proof plan to get it done without any type of injury … bribe someone else to do it. This time, three lemons were grated by a loving father, who received tea and a digestive biscuit for his troubles (thanks dad!).
With the hardest job out of the way, I set about measuring out the cheese, single cream and condensed milk ready to be mixed. This is where I encountered a slight hitch … my condensed milk was actually ‘caramelised’ condensed milk. Oops. I had been so engrossed in the recipes on the sides of the tin I didn’t bother to look at what I was buying! I rushed to the shops again while I fogged off a ‘digestive biscuit covered with caramelised condensed milk’ snack onto my family (which, I’d like to point out, is very tasty!).
Once back, I whisked everything together and attempted to spread the mixture evenly on top of the biscuit base. This went in the fridge overnight and the bowl was taken away by the family to be ‘taste tested’ – a term I wish I didn’t teach them!
After a hectic day the next day I came home to a family sitting expectantly and waiting for me to get the cheesecake out; when I say ‘sitting expectantly’, I actually mean they were glaring at me and pointing at the kitchen as soon as I walked through the door (charming aren’t they?!).
In my rush to get home I managed to buy double cream instead of whipping cream but I figured it was all relative and started to whisk it anyway. It didn’t help that I didn’t whisk it as much as I probably should have – but I put this down to pressure from the evil glares I was getting for taking so long. A few slice strawberries later and ‘et voila’, we have an Easy Lemon Cheesecake ready to be served.
Once everyone had had their first piece and stopped glaring at me, I could tuck into my own slice of cheesecake. Oh my, Mary Berry, you have done it again! The biscuit base was delectable – the Demerera sugar adds a lovely sweet crunch to it all. If that wasn’t enough the actual cheesy part – I dribble just thinking about it. It was very sweet, which may not be to all tastes, but is definitely to mine. It wasn’t sickly sweet however, but was light and creamy, with the lemon cutting through the sweetness perfectly.
Basically this is a delight of a cheesecake. The only downside was that the double cream made the cake look a little runny, but this is only an aesthetic hitch and thus shouldn’t count in any way. OK, so looks count a bit but it tastes so good that frankly, no one cared.