LEMON CHEESECAKE
Ingredients
For Base:
1: digestive biscuits 190g
2: salted butter 65g (melted)
For Cheesecake:
1: Cream Cheese 375g
2: Sweetened Condensed Milk 400g (can)
3: freshly squeezed lemon juice 100ml
4: Double Cream 125ml
5: zest to decorate
6: 8 inch cake tin
Instructions
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LEMON CHEESECAKE
1: crush the biscuits, mix with the melted butter and add it to the cake tin, press down firmly, keep in the fridge for 30 minutes.
2: in a bowl add cream cheese, sweetened condensed milk and beat to combine.
3: then add lemon juice and beat once again.
4: in a separate bowl add chilled cream and beat till gets thick.
5: add the beaten cream in the cream cheese mix and mix well.
6: transfer the cream cheese mixture in the tin and over and keep in the fridge over night (it will be fine for 4 hours too).
7: sprinkle the zest on the cheesecake.
8: serve and enjoy.
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