Easy peasy lemon cheesy (lemon cheesecake)

Grease a 20cm flan tin.

Break the biscuits into a plastic bag, then crush them into crumbs with a rolling pin.

Melt the butter in a saucepan over a low heat. Add the crumbs and stir well.

Press the mixture evenly into the flan tin. Put it in the fridge for 1 hour to let it harden.

Grate the lemon rind. Then cut the lemon in half and squeeze out all the juice.

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.

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.

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.