Lemon Cheesecake

• 250 g digestive biscuits
• 125 g butter
• 397 g condensed milk
• 170 g extra heavy cream
• 4 large fresh lemons

1. put the biscuits in a large freezer bag and crush to a fine crumb using a rolling pin.
2. melt butter on low heat in a pan.
3. tip biscuit crumbs into pan of melted butter.
4. cook on a low heat stirring with a wooden spoon until the crumbs are slightly darker (not burnt).
5. press biscuit crumbs into a 17cm flan tin with removable base and chill.
6. zest rind of lemons.
7. squeeze the juice of the lemons removing any pips.
8. take a large mixing bowl and pour into it the condensed milk and cream.
9. mix together.
10. add the zest and juice of the lemons and slowly whisk by hand.
11. the cream will start to thicken as a result of adding the lemon juice, if it does not, simply add one more lemon.
12. pour into chilled base.
13. put in fridge for 1 hour.
14. to serve push the flan base underneath and slide flan onto a plate.
15. decorate with lemon zest and flaked chocolate and serve with cream.

digestive biscuits, butter, condensed milk, fresh lemons

Taken from www.food.com/recipe/lemon-cheesecake-182585 (may not work)