No Bake Lemony Cheesecake

YOU WILL NEED:

 

250 gm of sweet biscuits

125 gm of unsalted butter

375 gm of cream cheese

2 teaspoons of vanilla essence

Zest of one lemon

1/3^rd Cup of lemon juice

1 tin of condensed milk

 

 

YOU WILL HAVE TO DO:

Crush biscuits in a plastic bag with a rolling pin or in a food processor till fine.  I could not be bothered with taking out the food processor so I gave both my arms and my pet peeves a workout by crushing all the biscuits by hand. It was very satisfying once I got a rhythm going. It did take me the longest out of all the steps. About ten minutes.

Combine with melted butter. I melted this in a bowl for about 45 seconds in the microwave oven. Do be careful if using a glass or ceramic container, it does get quite hot to the touch.

Once the biscuits and the butter were looking like damp breadcrumbs, I pressed them  into the base of a spring form cake tin lined with cling wrap to help in removing from the tin later.

Use a glass to smooth the base down and pack it tightly. Now chill for ten to fifteen minutes. This will give you ample time to get on with the rest of the stuff.

 

Zest two lemons. This means removing tiny particles of the yellow rind and not the bitter white skin underneath that. This will give a burst of lemony goodness to the filling of the cheese cake.

Soften cream cheese in the microwave oven for about 25 seconds. Place in a large bowl with sides that you can scrape down easily. Use a stick beater to beat the cream cheese till soft. Now add the lemon zest, the 1/3^rd cups of lemon juice and a tin of condensed milk gradually. Beat well till smooth.

Now take the cooled base out of the fridge and pour the filling into the crust. Smooth with a spatula and give the base a tap to get rid of air bubbles. Refrigerate overnight or for at least 5 hours.