Chilled Lemon Cheesecake
November 16, 2016
This is a rich and indulgent dessert - a little goes a long way, unless you have visiting teenage boys!
- Prep: 10 mins
- Cook: 1 hr
Directions
1Place the cream cheese, lemon rind and juice and condensed milk in a bowl and mix thoroughly.
2Fold in the stiffly whipped cream.
3Place the mixture in the chilled biscuit base. It will look all runny and horrible. Fret not! It does improve!
4Chill for at least 60 minutes before serving. It works even better if you can leave it overnight and use it the next day.
Ingredients
175g crushed Gluten Free Goodies biscuits (Hokey Pokeys are nice, but whatever suits your fancy will do just fine)
Crush the biscuits in a plastic bag, using a rolling pin, then add the other ingredients and mix well. Press into the base of a 23cm springform pan, and chill in the fridge while you prepare the filling.
1 x 250g carton lite cream cheese
175g sweetened condensed milk (approx 1/2 a tin)
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