NZ Woman's Weekly

Frozen lemon cheesecake

Frozen lemon cheesecake

75g butter, melted
1 250g packet malt or plain sweet biscuits
393g can sweetened condensed milk
500g cream cheese
2 tsp finely grated lemon rind
1/2 cup lemon juice

1. Place butter and biscuits in a food processor and pulse to a crumb consistency.

2. Press crumbs over the base and sides of a 24cm fluted flan pan. It will be easier to serve if it has a removable base.

3. Place condensed milk, cream cheese, lemon rind and juice in a food processor and pulse until smooth.

4. Pour mixture over the biscuit base and freeze until set.

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