English Lemon Cheesecake with Berry Compote



This is an egg free, no-bake cheesecake which has the perfect sweet/tangy balance.  There are many recipes out there with a similar basic recipe but I have (as i do) adapted this one for my own taste palate and tin size!

Serves 8 to 10


For the base:

16 digestive biscuits

120 g melted butter

For the cheesecake filling:

300 g condensed milk

300 ml double cream

300 g cream cheese

2 lemons

NOTE:   To increase the number of servings, I occaionally increase the measurements of condensed milk, double cream and cream cheese by 50g  if I have extra amounts handy.

For the compote

1/2 cup frozen berries (strawberries, raspberries, summer fruits, forest berries or mixed)

1 tbsp jam or conserve (I use raspberry conserve)

1 heaped tsp sugar

1 tbsp lemon juice


  • Grease an 8 inch loose bottom cake pan
  • Crush the digestive biscuits leaving some larger bits (do not over crush).  Melt the butter in the microwave in ten second bursts.  Pour the butter into the crushed biscuits and combine.  Press this mixture into the cake pan and flatten down using the back of a spoon. Refrigerate while you make the cheesecake mixture.
  • Place the double cream in a large bowl and whip  until soft peaks.  Set aside.
  • Wash and dry 2 lemons. Roll them on a hard surface to soften slightly.  Grate the rind using a very fine grater. Cut the lemons in half and squeeze to collect the juice (no pips please!).  Mix the rind into the juice and set aside.
  •  In another large bowl, whisk the cream cheese for 30 seconds until soft and smooth.  Slowly beat in the condensed milk until silky smooth.  Add in the double cream and whisk to combine. Add the lemon juice in gradually while mixing with the whisk.  You will notice the mixture thicken significantly.
  • Pour the cheesecake mixture over the biscuit base and chill for at least 6 hours.
  • To make the compote, place the frozen berries in a colander and briskly rinse under a tap.  Without losing the water and juice from the berries, quickly place them into a saucepan and set to heat on a low flame. Add the sugar and bring to the boil.  If it looks dry, add a table spoon of water at any stage.   Add the tablespoon of lemon juice and the jam and heat until it thickens slightly.  Take off the heat and pour into a serving bowl to cool down before placing into the refrigerator to chill.
  • To serve, remove the cheesecake from the pan and place on a serving dish.  Cut a slice onto a small presentation plate and add a heaped dessert spoon of the compote on the side.  Make sure after serving your guests, you take a nice piece for yourself and enjoy every last bite!