Lemon Cheesecake

Directions

1. 1
   put the biscuits in a large freezer bag and crush to a fine crumb using a rolling pin.
2. 2
   melt butter on low heat in a pan.
3. 3
   tip biscuit crumbs into pan of melted butter.
4. 4
   cook on a low heat stirring with a wooden spoon until the crumbs are slightly darker (not burnt).
5. 5
   press biscuit crumbs into a 17cm flan tin with removable base and chill.
6. 6
   zest rind of lemons.
7. 7
   squeeze the juice of the lemons removing any pips.
8. 8
   take a large mixing bowl and pour into it the condensed milk and cream.
9. 9
   mix together.
10. 10
    add the zest and juice of the lemons and slowly whisk by hand.
11. 11
    the cream will start to thicken as a result of adding the lemon juice, if it does not, simply add one more lemon.
12. 12
    pour into chilled base.
13. 13
    put in fridge for 1 hour.
14. 14
    to serve push the flan base underneath and slide flan onto a plate.
15. 15
    decorate with lemon zest and flaked chocolate and serve with cream.