Dead Easy Lemon Cheesecake
80 gm unsalted butter
50 gm demerara sugar
150 gm digestive biscuits, crushed
cooking oil spray
400 gm low fat cream cheese
800 gm condensed milk
juice & grated rind of 6 lemons
300 ml cream
50 gm demerara sugar
150 gm digestive biscuits, crushed
cooking oil spray
400 gm low fat cream cheese
800 gm condensed milk
juice & grated rind of 6 lemons
300 ml cream
Melt butter and add sugar and crushed biscuits. Mix well and firmly press into a lightly oiled springform cake tin. Place cream cheese, condensed milk, lemon juice, zest and cream in a large bowl. Mix well with a wooden spoon to start with and then a whisk until smooth. Then pour mixture on top of the biscuit base and refrigerate overnight.