Author: Jenny Paulin
Serves: 12
- 300g crushed biscuits – I like to use ginger nuts because they go well with lemon, but digestives would also work
- 100g melted butter
- 300ml double cream
- the zest & juice of 3 lemons
- I x can of condensed milk
- raspberries
- white chocolate, grated
- Mix biscuits and butter together and press down into a greased and lined loose bottomed cake tin and allow to cool completely.
- Meanwhile put the cream, condensed milk and lemon into a bowl and whisk until thick and creamy
- Spoon the creamy mixture on to the biscuit base
- Decorate with your choice of topping eg. Raspberries or chocolate or both!
- Cover and chill in the fridge for at least 2 hours
- Carefully remove from the tin , serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/05/lemon-cheatscake.html
3.5.3226