Clare Horan’s Lemon Cheesecake Recipe

lemon cheesecake

ingredients: biscuit base 1 pkt Arnott’s Butternut Snaps crushed 60g butter melted cheesecake 250g block Philadelphia cream cheese 400g tin sweetened condensed milk 2 large lemons step one: Place crushed biscuits into a bowl and add the melted butter. Mix to combine and firmly press into the base only of a 20 cm spring-form cake tin. Place in refrigerator to set. step two: Grate the rind from both lemons. Juice the lemons and stir the grated rind through the juice.

step three: Using an electric beater, beat the cream cheese until smooth and gradually add the milk continuing to beat until smooth and creamy. step four: Before proceeding, remove base from refrigerator. You must ensure

the base has set, so if necessary, place the base into the freezer for a few minutes. step five: Pour lemon juice into cheese mix 1/3 at a time and using a wooden spoon quickly stir through. You can also continue using the electric beater, but you must work quickly. The mix may start to set, so it’s important to work as fast as you can. step six: Pour the mixture on top of the biscuit base and return to the refrigerator to cool and completely set. Before serving, remove from cake tin and decorate as desired. helpful hints: • Use the original Philadelphia cream

cheese. The modern pre-softened cream cheese does not produce the same firm texture.

• Use any sweet biscuit you prefer. • This cheesecake is very tart and is

best enjoyed on its own. • Decorate only if you wish to. • Crushed Cadbury Flake is a great

garnish.

Enjoy!