Wickedly Lemon Cheesecake
Ingredients
- 397g tin of sweetened condensed milk (Pam's)
- 300g cream cheese (Tararua)
- 285ml thickened cream
- 4 or 5 large lemons
- 1 packet of Krispie biscuits, crushed
- 100g of butter - I use mainland New Zealand butter
Grease with butter a glass flan type dish (or any dish that looks like a cheesecake could be made in it).
Melt butter slowly in a pot on stove and add the crushed Krispie biscuits. (Crush Krispie biscuits by opening packet then putting in a plastic bag and gently banging with rolling pin or any hard object).
Once the butter has been sucked into crushed biscuits and they are all nice and moist then put into greased flan type dish (see above), pat down so smooth and then put in fridge.
To make the lemony cheesecake part, place the cream cheese into a mixing bowl and whiz gently with an electric mixer.
Add the sweetened condensed milk slowly - this is where the magic happens.
Add thickened cream.
Add lemon juice - I strain through my hands above the bowl to make sure no pips get in. If you roll the lemons on bench first apparently they give more juice - I don't know how to judge whether they do or whether they don't but I like the theory.
Remove base from fridge. Put cheesecake part on top of base. Put back in fridge.
Eat delicately with a cup of tea, coffee or a pitcher of margarita's.
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