Easy lemon cheesecake

397 grams sweetened condensed milk 300 grams cream cheese 285 millilitres double cream 4 large lemons 12 digestive biscuits (crushed) 80 grams butter METHOD Take a 7inch loose bottomed cake tin, melt butter slowly on stove and add the crush digestive biscuits once the butter has been absorbed then turn into loose bottomed tin and pat down gently and refrigerate.

 For the cheesecake mixture, place the soft cheese into a mixing bowl and start to soften with an electric mixer add the sweetened condensed milk slowly, this will ensure no lumps from the cheese remain then add the double cream roll the lemons on the work surface and then squeeze them, add the lemon juice to the bowl a bit at a time & you'll find the beautifully creamy mixture starts to thicken. If you like you can add some grated lemon rind. once all of the lemon juice has been added then transfer this to the biscuit base and refrigerate for an hour.

This went down a real treat here everyone loved it and it was so simple to make. What are your favourite Christmas dessert recipes? Let me know 😁