Lemon Cheesecake

• 1 Tin sweetened condensed milk
• 300 grams cream cheese
• 285 ml thickened  cream
• 4 lemons
• Grated rind of one lemon.
• 12 wheatmeal biscuits (crushed)
• 80 grams butter

1. You need a 23cm loose bottomed cake tin, melt butter slowly on stove and add the crushed biscuits.
2. once the butter has been absorbed then turn into loose bottomed tin and pat down gently, refrigerate
3. for the cheesecake mixture, place the soft cheese into a mixing bowl and start to soften with an electric mixer
4. add the sweetened condensed milk slowly, this will ensure no lumps from the cheese remain
5. then add the  cream.
6. add the lemon juice and rind to the bowl a bit at a time until the mixture starts to thicken.
7. once all of the lemon juice has been added transfer the mixture to the biscuit base and refrigerate till set.