This is a recipe from a young lass Kelly-Anne.
Kelly-Anne says that it is rather rich and decadent so does go quite far. She recommends slicing it up and serving in cupcake wrappers.
It’s quick and easy to prepare. Be careful not to bake the cheesecake for too long or it will become too crumbly.
Kelly-Anne and her sisters love it on special occasions, topped with some strawberry coulis for an extra dash of prettiness.
1 packet chocolate biscuits, crushed
100g melted butter
750 cream cheese
2 tins condensed milk
125ml lemon juice
60ml custard powder
30ml vanilla essence
250ml fresh cream
Mix crumbled biscuits and butter together and press firmly into a loose-based cake tin. Mix remaining ingredients except cream together. Whip cream and fold into mixture. Pour into prepared cake tin. Bake in an oven pre-heated to 180 degrees Celsius for 30 minutes. Remove and cool.