Easy peasy lemon cheesy (lemon cheesecake)
- Preparation and cooking time
- Plus four hours to cool and set
- 175g Ginger biscuits
- 60g Butter
- 250g Cream cheese
- 1 Small tin of evaporated milk
- 1 Lemon
- 1tbsp Caster sugar
- STEP 1
Grease a 20cm flan tin.
- STEP 2
Break the biscuits into a plastic bag, then crush them into crumbs with a rolling pin.
- STEP 3
Melt the butter in a saucepan over a low heat. Add the crumbs and stir well.
- STEP 4
Press the mixture evenly into the flan tin. Put it in the fridge for 1 hour to let it harden.
- STEP 5
Grate the lemon rind. Then cut the lemon in half and squeeze out all the juice.
- STEP 6
Put the cream cheese into a big bowl and beat it with a wooden spoon to make it soft. Add the evaporated milk a little at a time beating all the while to make a smooth mixture.
- STEP 7
Quickly stir in the caster sugar, Lemon rind, and juice. When the mixture is smooth, pour it over the biscuit base, then level it with a knife.
- STEP 8
Cover the cheese cake with foil and put it in a fridge to chill for at least three hours. When it has set, decorate it with grated chocolate.