It can take quite long to make cheesecake, but this one is quick, easy and tasty.
(6 to 8 portions)
- 200 g Digestive biscuits
- 150 g (160 ml) butter, melted
- 500 g cream cheese
- 1 tin (385 g) condensed milk
- grated zest of 1 lemon
- 3 eggs
Heat oven to 160°C. Using your food processor, chop biscuits until fine. Add melted butter and mix well. Line a baking tray of 30 cm x 20 cm with baking paper and press biscuit crust mixture onto tray. Whisk together cream cheese, condensed milk, zest and eggs. Pour over crust and place in hot oven. Bake for 35 to 40 minutes. Remove from oven and leave to cool. Cut into squares and serve with fresh fruit of your choice, or decorate with small flowers. You can also sift some icing sugar over the top.