Lemon Cheesecake

This has to be my favourite cheesecake recipe. It’s a no-bake cheesecake that has exactly the right flavour and texture.

• 17 Marie biscuits
• 90g butter melted

• 500g cream cheese, room temperature
• 1 can condensed milk
• 1/3 cup lemon juice
• dash of vanilla

1. Crush the biscuits to resemble breadcrumbs using either a food processor or wooden spoon.
2. Pour melted butter into bowl with biscuit crumbs. Combine well.
3. Push biscuit mixture into bottom of springform tin. Refrigerate base while you make the filling.
4. Beat softened cream cheese until smooth, pour in condensed milk.
5. Beat cheese and milk mixture until smooth and creamy – ensure that no lumps are in the mixture.
6. Pour in lemon juice and vanilla and beat well.
7. Pour mixture over the biscuit base; ensure that top is even and neat.
8. Refrigerate until set (a better flavour is produced overnight).
9. Serve with fresh raspberries.