LEMON CHEESECAKE

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

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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