Easy No Bake Lemon Cheesecake - cooking recipe

Ingredients

200 g milk arrowroot biscuits
160 g butter, melted
2 Philadelphia Cream Cheese, packs 250gm each
sweetened condensed milk, 2 cans, 395gm each
3/4 cup lemon juice
1 lemon, zest of

Preparation

Line a 22 cm round spring-form pan with baking paper.
Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin.
Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little).
Add one can of milk, mix then add the second.
Mix in the lemon juice and zest and mix thoroughly.
Place filling on the base, refrigerate for 6 hours minimum and enjoy!