Chilled Lemon Cheesecake

This is a rich and indulgent dessert a little goes a long way, unless you have visiting teenage boys!

Base:

175g crushed Gluten Free biscuits (Hokey Pokeys are nice, but whatever suits your fancy

will do just fine).

50g melted butter

- 1 tsp cinnamon

Crush biscuits in a plastic bag, using a rolling pin, then add the other ingredients and mix well. Press into the base on a 23cm springform pan, and chill in the fridge while you prepare the filling.

Filling:

1 x 250g carton lite cream cheese

175g sweetened condensed milk (approx a tin)

grated rind and juice of 2 lemons

150ml cream, stiffly whipped.

Place the cream cheese, lemon rind and juice and condensed milk in a bowl and mix thoroughly.

Fold in the stiffly whipped cream.

Place the mixture in the chilled biscuit base. It will look all runny and horrible. Fret not! It does improve!

Chill for at least 60 minutes before serving. It works even better if you can leave it overnight and use it the next day.