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What's in My Fridge?

Lemon Cheesecake

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Method

Grease a 20cm flan tin well.

1. Break the biscuits into a plastic bag , then crush them into crumbs with a rolling pin.

2. Melt the butter in a saucepan over a low heat. Add the crumbs and stir well.

3. Press the mixture evenly into the flan tin. Put it in the fridge to let it harden.

4. Grate the lemon rind. Then cut the lemon in half and squeeze out all the juice.

5. Put the cream cheese into a big bowl and beat it with a wooden spoon to make it soft. Add the evaporated milk a little at a time beating all the while to make a smooth mixture.

6. Quickly stir in the sugar, Lemon rind, and juice. When the mixture is smooth, pour it over the biscuit base, then level it with a knife.

7. Cover the cheese cake with foil and put it in a fridge to chill for at lest three hours. When it has set, decorate it with grated chocolate or twists of lemon peel.