INGREDENTS
- 4 large lemons
- 397g can of sweetened condensed milk
- 12 digestive biscuits, crushed
- 300g soft cream cheese
- 80g butter (1/3 of a block)
- 285ml double cream
METHOD
Step 1
Prepare a 7 inch loose bottomed cake tin.
Step 2
Melt the butter slowly on stove and add the crushed digestive biscuits.
Step 3
Once the biscuits absorb the butter, turn into loose bottomed tin and pat down gently then refrigerate
Step 4
To make the cheesecake mixture, place the soft cheese into the electric mixer’s bowl and soften it.
Step 5
Slowly, add the sweetened condensed milk, to avoid lumps.
Step 6
Add the double cream.
Step 7
Roll the lemons on the surface of the kitchen table – so it would get more juice – then squeeze it.
Step 8
Add the lemon juice to the bowl bit by bit and the creamy mixture will start to thicken.
Step 9
Once you’re done adding all of the lemon juice transfer the mixture to the biscuit base and refrigerate for an hour, then serve.
