NZ Woman's Weekly

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.

Cover 1519

Subscribe to the magazine

Ben Smith’s baby miracle

In this week's issue of New Zealand Woman's Weekly magazine: All Black Ben Smith shares his baby joy.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.