You can’t go wrong with a lemon cheesecake thanks to its mouthwatering flavour and the fact that it’s one of the easiest desserts in the world. So if you’re searching for a sweet treat that’s a guaranteed crowd pleaser but won’t take hours to whip up then go no further.

You can serve this tasty treat up all on its own as the flavour is definitely a scene stealer. However, don’t forget to top it off with some tasty lemon shavings and enjoy!

Ingredients

• 1 packet Arnott’s Choc Ripple Biscuits
• 20g butter, or margarine
• 1 can sweetened condensed milk
• 250g cream cheese, softened
• 2 lemons, juiced

Method

1. Line cake tin with baking paper or tin foil.
2. Crush up biscuits in food processor, blender or by hand until very small pieces are formed. Add enough butter to bind and stick mixture together. Press mixture into the lined tin. Place in the fridge to set.
3. Meanwhile, in large mixing bowl, add softened cream cheese. Beat with an electric mixer until smooth.
4. Add sweetened condensed milk. Beat until smooth. Then add the juice of 2 lemons and beat again until smooth and creamy. Pour mixture into refrigerated biscuit base and return to the fridge until ready to serve.