LEMON CHEESECAKE

250 grams plain biscuits*

125 grams butter, melted

250 mls thickened cream, whipped

500 grams cream cheese, room temp

1 can condensed milk

1 packet cottees instant vanilla pudding

finely grated rind 2 lemons 

1 tub baxters lemon curd, optional

line base and grease sides of 23 cm springform tin.

crush or blitz the biscuits to fine crumbs. add the butter and blitz or stir till combined.  press into tin with a little up the sides. refrigerate whilse making filling.

in a large bowl, using an electric mixer, beat the cream cheese to smooth then beat in the condensed milk and pudding powder.

fold in the cream.

spoon the filling into the base, levelling to the sides. refrigerate till set, about 4 hours.

spoon over lemon curd if desired

decorate as desired.

*I used gingernuts.