Lemon Cheesecake Slice

This oh so easy, cheesecake-style slice is perfect for a lemon lover! Five ingredients with a super quick bake. Thank me later.

Makes 12 - 24 slices (depending on their size) using a 20cm square tin

BISCUIT BASE

plain, sweet biscuits, 250g - Marie or Vanilla Wine or Milk Arrowroot biscuits work well (a spiced biscuit makes for a festive twist)

unsalted butter, 75g

LEMON TOPPING

sweetened condensed milk, 395g (1 tin)

cream, 300ml (just under 1 + 1/4 cups)

lemon juice, 160ml (2/3 cup) - the juice of about 3 lemons (depending on their size)

To start, line a 20cm square tin with baking paper (or a slice tin of similar proportions) and pre-heat the oven to 180°C (160°C fan).

Place the biscuits in a food processor fitted with a blade attachment and blitz the biscuits until fine crumbs (or place the biscuits in a food safe bag and crush them with a rolling pin until fine).

Melt the butter, then add it to the biscuit crumbs and combine until the mixture resembles wet sand.

Transfer the mixture to the prepared tin. 

Press the biscuit mixture firmly onto the tin base (the bottom of a sturdy straight-sided glass works well followed by a spatula).

Set aside until needed.

For the filling, mix the condensed milk, cream and lemon juice (sieve if needed to remove pips and pith) until uniform (the mixture will thicken slightly). This step is convenient using a mixer but can easily be done with a bowl and hand whisk (as you don’t have to whip anything, just combine until smooth).

Pour the topping over the biscuit base and smooth out the top with a spoon or spatula.

Bake for about 10 - 15 minutes until just set.

Remove from the oven and allow it to cool in the tin to room temperature before placing in the fridge to set completely (for a couple of hours or overnight if possible).

Slice into bars and enjoy!