Lemon Cheesecake

1. 1

   put the biscuits in a large freezer bag and crush to a fine crumb using a rolling pin.

2. 2

   melt butter on low heat in a pan.

3. 3

   tip biscuit crumbs into pan of melted butter.

4. 4

   cook on a low heat stirring with a wooden spoon until the crumbs are slightly darker (not burnt).

5. 5

   press biscuit crumbs into a 17cm flan tin with removable base and chill.

6. 6

   zest rind of lemons.

7. 7

   squeeze the juice of the lemons removing any pips.

8. 8

   take a large mixing bowl and pour into it the condensed milk and cream.

9. 9

   mix together.

10. 10

    add the zest and juice of the lemons and slowly whisk by hand.

11. 11

    the cream will start to thicken as a result of adding the lemon juice, if it does not, simply add one more lemon.

12. 12

    pour into chilled base.

13. 13

    put in fridge for 1 hour.

14. 14

    to serve push the flan base underneath and slide flan onto a plate.

15. 15

    decorate with lemon zest and flaked chocolate and serve with cream.

No additional tips available.