This is my favourite cheesecake recipe which was kindly given to me by my high-school friend, Antonia. The filling has a silky texture with a delicious punch of lemon, and sets without needing gelatin. It’s a perfect no-stress summer dessert as you can make it the night before and leave it to set without a second thought.

Ingredients (serves 8-10)
Juice and rind of 1 large lemon
400ml condensed milk
250g cream cheese, softened
300ml thickened cream
1 x 250g packet Arnott’s Granita biscuits (or equivalent)
75g butter, melted

Method
Grease and line a 25cm round springform tin.

Crush the biscuits in a food processor and add the melted butter. Use the crumb mixture to line the bottom and part way up the sides of the prepared tin, pressing it in firmly with the bottom of a glass to ensure it is even.

In a large bowl, beat the cream cheese and condensed milk until smooth.

In a separate bowl, beat the cream until it is very thick but not fully whipped.

Gently combine the cream into the cream cheese mixture and stir until just combined. Add in the lemon rind and gradually add the juice (to taste).

Pour into the crumb lined tin. Cover the top with foil and secure with a rubber band.

Refrigerate overnight or until set (at least 7 hours).

Recipe from Antonia