This Lemon Cheesecake Slice is simple to make and tastes deliciously sweet. It has a yummy citrus taste just perfect for Summer.
250g butternut snap biscuits
½ cup flaked almonds
125g butter, melted
250g cream cheese
3 teaspoons finely grated lemon rind
395g condensed milk
⅓ cup lemon juice
1 teaspoon gelatine
2 teaspoons hot water
Grease a 20 x 30 cm tin and line with baking paper. Process the biscuits and almonds in a food processor until fine. Add the butter and mix through to combine. Press the mixture into the prepared tin and put into the refrigerator to set for 30 minutes.
Beat the cream cheese and lemon rind in a medium sized bowl with an electric mixer until smooth. Add the condensed milk and juice, beat until smooth. Sprinkle the gelatine over the hot water and then stir to dissolve. Add the gelatine to the cream cheese mixture and beat the mixture again. Pour the cream cheese mixture over the base. Refrigerate overnight to set, before cutting into slices and serving.
P.s. The cute lemon jubes used for decoration were from The Pretty Baker :)