No Bake Lemon Cheesecake!

What you need:

1 cup of fresh squeezed lemon juice (meyers lemons dont set cheesecakes!)
2 tins of condensed milk
2 packets of philly cream cheese softened (the full fat one)
packet of Nice biscuits or those coffee ones
80gr of melted butter

step 1: make sure the cream cheese is soft! if not, put it in the microwave until it begins to soften. mix in the condensed milk to the softened philly.

step 2: add the lemon juice to the philly mix. mix well. you will see and feel the philly mix start to become less watery as the lemon juice starts to set the philly.

step 3: crush the nice biscuits into a fine crumb. line a 27cm springform tin with baking paper.

step 4: mix the biscuits with the melted butter, only use enough butter to make the crumb mix "stick" to itself.

step 5: press the crumb mix into the tin to form a base and sides. press down hard with your hands to make sure its firm! if its not firm it may collapse when you put the wet mix in!!

step 6: put the wet mix into the crumb crust. refrigerate for at least 3 hours before removing the edge. if you remove the edge to early before the cake has set the mix will run off the sides.. yummy, but quite messy and disappointing.