200g plain sweet biscuits, finely crushed
125g butter, melted
1 teaspoon ground cinnamon (optional)
whipped cream and fruit of choice, to serve
125g cream cheese, chopped, at room temperature
395g can sweetened condensed milk
1/3 cup lemon juice
finely grated zest of 1 lemon
1/2 teaspoon vanilla extract
1. In a medium bowl, combine biscuit crumbs, butter and cinnamon.
2. Press mixture firmly into base and sides of a 21 cm springform pan, using a flat-bottomed glass. Chill for 30 minutes until firm.
3. FILLING. In a medium bowl, beat cream cheese until smooth. Gradually beat in condensed milk, juice, zest and vanilla until smooth and creamy. Pour into shell. Chill overnight.
4. Serve in wedges topped with cream and fruit.
It's important to measure the lemon juice accurately - too much or too little will stop the filling from setting. This cheesecake keeps well, covered and chilled for up to 1 week.