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Easy Lemon Cheesecake

1 1/4 cup plain sweet gluten free biscuits, crushed into crumbs

80g butter, melted

500g cream cheese, softened

400g can sweetened condensed milk

¾ teaspoon DigestEasy OR ¼ teaspoon Relief

3 tablespoons gelatine, dissolved in 1/4 cup boiling water

1/3 cup lemon juice

2 tablespoons grated lemon rind


Combine crumbs and butter and press into 20 cm lined springform tin and chill.

Beat cream cheese using an electric mixer till smooth. Stir Biohawk product of choiceinto condensed milk. Beat in condensed milk and gelatine mixture until smooth, then add lemon juice and rind and beat till combined.

Pour mixture over base and refrigerate 3 hours or overnight

Remove from tin and serve.


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