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Everso Easy Cheesecake
  • 20'Prep time
  • 80'Total time


1 Step

Combine the biscuit crumbs and melted butter and press into the base of an 18 cm loose bottomed cake tin and chill whilst preparing the filling.

2 Step

Whisk together the Philly and condensed milk. Then stir in the lemon juice until mixed. Pour over the prepared base and chill for at least 2 hours until set.

3 Step

Decorate with the summer fruits.

Ingredients for 8

  • 125 g digestive biscuits crumbs
  • 40 g butter, melted
  • 280 g Philadelphia Original
  • 397 g can condensed milk
  • 140 ml fresh lemon juice
  • 200 g mixed summer fruits e.g. strawberries, raspberries, blueberries
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Total rating Your rating
41 Ratings
Nutritional Information
Typical values Per Serving
Energy 1654.1 kj
Energy 395.0 kcal
Fat 20.8 g
Carb 45.2 g
Protein 8.3 g
Saturated fat 11.6 g
Salt 0.7 g
Dietary fibre 1.2 g
Sugars 37.7 g


9 user comments for this recipe
  • It never set
    Tried this recipe - it never set. Left it to set for 8hrs in fridge it was still liquid. Stirred in some gelatin - left overnight, still did not set the next day!
    Irena B · 13 05 2014 07:39 ·
    comment answers
    • The lemon juice is the problem
      I have been making this exact cheesecake for more than 30 years without one failure. It is a simple recipe and never fails provided YOU ONLY USE VERY RIPE LEMONS! There is to be NO GREEN whatsoever on the lemons! The lemon juice must be fresh and as I said only from VERY RIPE LEMONS. It never fails - lemons that are not fully ripe will not cause the Philly and the condensed milk to interact (thus setting the cheesecake).
      Lesley Turner · 26 03 2016 02:14 ·
  • The analogies are all wrong
    This recipe is wrong. You'd better delete it cause people are wasting good Philadelphia and biscuits trying to make it.
    Mary K · 21 07 2014 04:28 ·
  • Cut down on the lemon juice.
    I tried this recipe a few times and find it better using less lemon juice. Maybe one or two instead of three. Also try using ginger biscuits instead as a base. yum yum.
    Angela Waters · 16 08 2014 12:41 ·
  • Beat thoroughly
    When making this cheesecake you need to have patience. When you have really beaten the cream cheese and condensed milk together then add the lemon juice an beat again really well , it should be really thick and creamy when you pour it into the pie shell then refrigerate, for a few hours till it is set. I have patience when beating each ingredient beat and scrape and beat some more. Try it I know it will make a difference.... K.
    Karen Moore · 27 11 2014 02:56 ·
  • new ingredient
    missing ingredient is double cream, you need to add a tub of double cream mixed with the phili and condensed milk and whisk until really thick.. regardless of your chosen flavour you need the lemon juice to set the mixture. it works every time for me if you add the cream.
    Fiona Henderson · 02 01 2015 04:34 ·
  • Double Cream
    How much double cream is needed?
    Sheila Russell · 10 02 2015 04:26 ·
  • Everso Easy Cheesecake
    I have made this time and time again not had one problem with it I take my time don't rush and it comes out perfect
    Lynn Rimmer · 10 04 2016 02:44 ·
  • Needs cooking for 5 mins to set - works a treat
    Mine also didn't set I thought because I'd use light Phily and light condensed milk as hadn't read the comments. So I simply cooked it at 190C in a fan oven for 5-10 minutes then speed chilled it in the freezer for 10 minutes. Perfect result! I also only used one lemon which made it fresh and light tasting - didn't bother with the extra fruit topping as so nice on it's own. Also works with gluten free digestives if you need to use them!
    · 06 05 2016 08:35 ·