As you may have noticed I tend to favour recipes that are easy to do, and this one fits snugly into that category too...
This weekend we had some friends over to watch the rugby and it was the perfect opportunity for me to try this new recipe out.
This lemon cheese cake has a sweet soft texture but a zesty lemon kick too...
Tennis Biscuit Crust
- 1 pack (about 20) tennis biscuits, finely crushed
- 1/3 cup butter, melted
- 3 Tablespoons sugar
Heat oven to 180 degrees C
Mix together crumbs, butter and sugar (can be done in the greased pie plate)
Once combined, press the mixture firmly against the bottom and side of your pie plate.
Bake for 10 minutes, or until light brown.
Remove from oven and cool.
1 pack cream cheese, room temperature
1 can sweetened condensed milk
1/3 cup lemon juice (fresh if possible – I used 3 lemons)
1 teaspoon vanilla extract
In a large bowl, beat cream cheese until smooth. Slowly add the condensed milk, beat until fully incorporated. Add lemon juice and vanilla. Mix until smooth.
Pour mixture into the cooled crust
Chill in the refrigerator for at least 2-3 hours.
Before serving, top with melted chocolate / fresh fruit
Original recipe taken from here