Lemon Cheesecake

Serves 4

Ingredients
200g sweetened condensed milk
150g cream cheese
140ml double cream, whipped
2 large lemons
6 digestive biscuits, crushed
40g butter

Instructions
1. Melt butter slowly on stove and add the crushed digestive biscuits. Stir in until the butter is absorbed. Turn out in to a loose bottomed tin and pat gently. Refrigerate.
2. Place the soft cheese in a mixing bowl and soften with an electric mixer. Add the condensed milk slowly, then the double cream. Add the lemon rind (grated), then squeeze the lemon juice out of the lemons a little at a time whilst mixing. Once all the lemon juice is added, transfer to on top of the biscuit base and refrigerate for at least 1 hour.

Adapted from Nigella's Online Community Recipes