About this recipe:This is such an easy lemon cheesecake to whip up. It's not exactly a no bake cheesecake as the biscuit base benefits from a few minutes of baking but the rest of the time is for chilling. This cheesecake sets up beautifully in the fridge.
17 digestive biscuits
75g (3 oz) butter, melted
1/2 (397g) tin condensed milk
150ml double cream
Grated rind and juice from 2 large lemons
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