MICROWAVE LEMON CHEESECAKE
(no cheese actually involved)


1 packet (250 grams) gingernut biscuits, crushed
80 grams butter, melted

1 kilo tub greek yoghurt (approx. 4 cups)
1 tin condensed milk
finely grated rind 3 lemons

line bottom and sides of 23 cm. (9 inch) spring form tin.

mix the biscuits and butter together until well combined
then press into bottom and a little up the sides of the
tin. refrigerate for 1/2 hour.

in a microwave bowl, whisk the yoghurt, condensed milk and
lemon rind together until well combined.

heat in the microwave for 2 minutes then remove and
quickly mix. microwave for another 2 minutes.

pour mixture over base and refrigerate till set. at least 6 hours or overnight.

top as desired.

I used duncan hines blueberry pie filling.