Lemon Cheesecake

An oldie, but a goldie. This is a such a classic, been-around-for-years recipe, I think it originally came off the back of a Philadelphia Cream Cheese package.


Ingredients

185g sweet biscuit (cookie) crumbs*
¼ tsp ground cinnamon
90g butter, melted
1 can sweetened condensed milk, or equivalent homemade
1/3 cup fresh lemon juice
zest of ½ lemon
250g cream cheese, softened

* Such as Arnott's Nice biscuits or homemade shortbread.

Method

1. Combine the biscuit crumbs, butter and cinnamon in a bowl. Press into a greased pie plate and chill for an hour.

2. Beat the cream cheese until smooth. Gradually beat in the condensed milk, and then the lemon juice and zest. Pour into the chilled base, smooth the top and refrigerate until set.

3. To serve, sitting the dish in a shallow sink or dish containing an inch or so of hot water briefly, will soften the butter in the base and make it easier to slide the slices out of the pie dish.

This cheesecake can be frozen for up to 6 months.