+Lemon CheesecakeThis lemon cheesecake is sure to be a hit! Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:30 - 60 minsCooking Time:0 - 15 minsServes:6 +By:StacyIngredientsBase: 250g biscuits 120g butter, melted (the amount you need may vary, depending on the type of biscuits you use) Filling: 125g cream cheese (about 34 percent fat), softened 395g (1 can) sweetened condensed milk 125ml (1/2 cup) fresh lemon juice Topping: 250ml (1 cup) cream, sweetened with sugar to taste and whipped until thickInstructionsUse a food processor or blender to finely crush the biscuits. Combine crushed biscuits with melted butter. Firmly press biscuit mixture into a 23cm diameter (base measurement), 3cm deep flan pan or pie plate. Place base in fridge to chill while making filling. Beat cream cheese in an electric mixer until completely smooth and creamy. Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. With the mixer running, gradually drizzle in the condensed milk (stop to scrape the bowl down occasionally). Add the lemon juice and beat until combined. The mixture should thicken when the lemon juice is beaten in. If your filling is a little lumpy at this stage, you can pass it through a fine strainer. Spread filling over base. Place cheesecake in an airtight container and refrigerate for at least 8 hours to allow the cheesecake to set. Top with sweetened whipped cream before serving. We decorate the cheesecake with grated chocolate or fruit.