Easy Peezy Lemon Squeezy Cheesecake!
Ready in less than a few hours, this tangy and refreshing cheesecake is a great summer dessert!
Serves 8 (in ramekins or an 8inch/20cm loose bottomed cake tin)
200g Digestive Biscuits, crushed
100g Butter, melted
400g Can of Condensed milk
300g Light Soft Cheese
Juice of two Lemons
Lemon Zest to serve (optional)*
1) Put the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs evenly into the ramekins/tin and press down. Chill for 10mins.
2) Pour the condensed milk into a large bowl. Add the soft cheese and whisk together. Mix in the lemon juice (watch it start to thicken!). Pour into the ramekins/tin. Chill for no less than 2 hours.
3) To serve, finish with curly strands of lemon zest and a drizzle of lemon curd for extra fancy!