| Lemon and Lime Cheesecake |
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| SERVES 6 - 8 INGREDIENTS: Crust 1 x 200 g packet tennis biscuits, finely crushed 45 ml sugar 2.5 ml ground cinnamon 100 g unsalted butter, melted Filling 4 extra large eggs 150 ml sugar 2 x 230 g tubs LANCEWOOD plain low fat cream cheese Grated zest of one small lemon and one small lime Topping 1 x 385 g can condensed milk 75 ml mixed lemon and lime juice The remaining ½ of the lemon and lime zest mixture |
METHOD: Combine biscuits, sugar and cinnamon. Shake evenly over the bottom of a loose bottomed cake tin. Drizzle the butter evenly over the crumbs. Beat the eggs until pale. Add the sugar little by little and beat until the mixture is thick and creamy. Add the cream cheese and ½ the lemon and lime zest. Mix well. Pour into the prepared base. Bake in a preheated oven at 180ºC for 40 - 45 minutes. Mix the ingredients for the topping together and pour over the cheesecake. Leave to cool and refrigerate overnight.
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