Lemon Cheesecake
Ingredients
- 1 1/4 cups digestive biscuit crumbs
- 80g melted butter
- 500g Philadelphia Cream Cheese
- 400g sweetened condensed milk
- 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
- 1/3 cup lemon juice
- 2 tablespoons grated lemon rind
Method
- Combine biscuit crumbs and butter and press into the base of a 20cm pan and then leave to chill.
- Mix Philadelphia cream cheese using an electric mixer until smooth. Beat in condensed milk and gelatine mixture until smooth, then add lemon juice and rind and beat until combined.
- Pour mixture into prepared base and refrigerate 3 hours or overnight.
