24 Feb 2015

Mother’s Day Cheesecake by Jane Asher

It’s nearly Mother’s Day, and I have two very cute recipes for you that she’s going to love. The cheesecake is sweet, tempting and really simple to make and the little choc ices made in a pop cake mould (click for recipe) are just the sort of tempting little mouthfuls that will delight her.

Neither recipe needs any oven cooking and both are fun to make with the kids, (or on their own, depending on ages). Don’t worry if your piping skills aren’t perfect when it comes to decorating them – it’s the thought that counts, and a home-made treat is worth ten times the pleasure of something shop bought.

See you next for Easter!

Love Jane

Mother's Day Cheesecake croppedMother’s Day Cheesecake

There are different kinds of cheesecake, from the sticky, heavy, baked type that I first ate in New York many years ago, to the lighter, more mousse-like unbaked ones. This is one of the latter, and it’s particularly quick and easy to make, the creamy topping being thickened and set purely by the magic of adding lemon juice.

As it needs no cooking – just a little butter-melting  – it would be perfect for a young or inexperienced cook to make for Mum: and it’s sweet and delicious to eat. There are all sorts of lovely ways it could be decorated – from topping it with her favourite fruit to decorating it with chocolate swirls or fancy inscriptions. But the most important thing is that you’ve made it with love especially for her – and what Mum can possibly resist that?


Serves 6-8

  • 225g digestive biscuits
  • 225g butter
  • 1 can condensed milk (approx. 400g)
  • 1 x 300g pack cream cheese
  • Juice of 2 lemons
  • Fruit or chocolate to decorate


1. You will need a 20cm loose-bottomed or spring-form cake tin. If you want to remove it from the base of the tin before serving then you will need to line the bottom of the tin with baking paper.

Pic 1 square2. Put the biscuits in a strong plastic bag and crush them with a rolling pin until there are no large lumps.

Pic 2 square3. Melt the butter in a small pan and stir in the biscuit crumbs until well mixed. Press the crumb mixture onto the base of the tin. Chill for 10 minutes or so.

4. Scoop the cream cheese into a mixing bowl and stir in the condensed milk. Add the lemon juice and whisk again – this will make the mixture thicken.

Pic 3 square Pic 4 square

5. Pour the filling onto the cold biscuit base, spreading it with a spatula. Shake the tin gently from side to side until the top is perfectly smooth. Chill for at least 2 hours or overnight.

Pic 5 square Pic 6 square

6. At the very last minute, remove the side of the springform tin from the cheesecake. Either serve on the base of the tin or slide it off onto a plate. Decorate with some fruit on the top or with piped melted chocolate.

Pic 7 Mother's Day Cheesecake cropped

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