This no-bake cheesecake from Geoff Jansz is easy to make, and great to eat.
Ingredients
250g sweet biscuits
125g butter, melted
375g cream cheese, softened
zest of 1 lemon
2 tsp vanilla essence
1/3 cup lemon juice
400g tin condensed milk
strawberries, diced
icing sugar
Method
1. Grease and line a 20cm spring form tin.
2. Place biscuits in food processor and finely crush. Add butter and process until mixed.
3. Press half of the mix into the base of the tin, and press the remainder around the sides, using a glass to firm it into place. Refrigerate for 10-15 minutes.
4. Beat the cream cheese until smooth and creamy. Add lemon rind and vanilla and beat. Add the condensed milk and lemon juice gradually, and beat until smooth and the volume has increased.
5. Pour into the tin and refrigerate overnight.
6. Decorate with diced strawberries and icing sugar, or as desired.
