Lemon Cheese Cake

My mum used to make this for me as a child and I absolutely loved it - even used to ask if I could eat the rest for breakfast! She passed on the recipe to me.

1. 1

   1) You will need a 20cm (8”) loose-bottomed cake tin, greased
   
   2) To make the base, blitz the biscuits in a food processor until they are like fine crumbs and then combine with the melted butter
   
   3) Press the mixture into the base and 4cm (1½") up the sides of the tin. Chill the base while you make the filling.
   
   4) Whisk the double cream until thick and peaks form.
   
   5) Whisk the can of condensed milk into the cream
   
   6) Add the grated zest from the 2 lemons
   
   6) Juice the 2 lemons and add to the mixture. Whisk it all together until creamy
   
   7) Spoon the mixture over the biscuit base and chill for at least 1 hour.
   
   This can also be made with limes but you will need about 6 limes and the taste isn't as strong as the lemon.
   
   Alternatively you can leave out the base and serve the mixture in little ramekins as a lemon or lime mousse.