- This is such an easy way to make the lemon and cheese mixture.
- It is adapted from a recipe on a tin of condensed milk.
- The bottom layer is made from a biscuit base – I have made a chocolate one.
- You can adapt this base using different biscuits or omitting the chocolate.* see footnote photos
- I used a little chocolate to decorate the top and this was enough for me.
- You could add fruit and syrups or many other options.
Ingredients – Biscuit Base
- 150g of Petit Beurre(morning coffee or similar) biscuits
- 75g of butter
- 50g – 75g of dark chocolate
- Grease a spring-form or loose bottomed tin with melted butter. (Use a 20cm or 22cm diameter tin).
- Crush the biscuits in a bowl.
- Melt the butter in a pan over a low heat then add the chocolate and let it melt.
- Add the butter & chocolate mix to the biscuits and mix them all together.
- Press the mixture into the base of the tin and leave it to cool completely.
- Once cool you can put it in the tin and into the fridge for several hours.
- You can leave this overnight if you wish.
Ingredients – Lemon Cheese
- 300g of yoghurt cheese or cream cheese
- 1 tin of condensed milk (397g weight).
- Juice and fine grated rind of 2 large lemons
- Chocolate flake or grated chocolate to decorate.
- Lemon rind strands from 1 lemon to decorate.
- If using your own yoghurt cheese, a good idea is to leave it overnight in a large sieve over a bowl to get rid of excess whey.
- Put the yoghurt cheese, the condensed milk, the juice and rind of the lemons in a big bowl.
- Whisk the contents together.
- Spoon the mixture over the base and smooth the top.
- Leave in the fridge for several hours or overnight.
- Put long strands of lemon rind in around a tablespoon of granulated sugar.
- Leave for around an hour.
- Take great care when removing the torcik out of the tin.
- Use a long thin spatula to ease the edge.
- Use a tin to place the cake tin on, to move it apart from the base.
- Decorate the edges and the centre with chocolate flake and lemon rind.
Served on tea plates by Greenway Hostess by John Russell – 1960-1979
*The following photos are from a version made without the chocolate in the base and a fluted loose bottomed tin was used.
- Served on Royal Doulton – Counterpoint tea-plates 1973 – 1987
- Portmeirion Crazy Daisy cake forks by Sophie Conran from 2009.