Quick Lemon Cheesecake

This is the quickest and yummiest cheesecake I've ever made.  Okay, the only version I've ever made.  But I have made it many times and each time it was successful.

The last party I made it for, I had to fight for the last piece so I wouldn't miss out.

This cheesecake is definitely not rocket science.  It requires some biscuit crushing, some refrigeration, some mixing, some juicing, some more refrigeration and that's it.  Definitely no baking required.

Without further ado...  

Ingredients

225g Marie biscuits
135g unsalted butter, melted
1 teaspoon ground cinnamon
250g Philadelphia cream cheese block, room temperature
395g sweetened condensed milk
1 lemon, zest grated and then juiced (should make approx. ⅓ cup)
½ teaspoon vanilla extract  

Method

Line a pie dish with aluminium foil or cling wrap.

Crush the biscuits in a food processor and empty into a mixing bowl.  Add the melted butter and combine well. Pour into pie dish and spread out evenly.  Press the mixture firmly into the pie dish and refrigerate.

Chop up the cream cheese block into cubes and beat with an electric mixer.  When smooth start drizzling the condensed milk to it and keep mixing, then add the lemon juice gradually, vanilla extract and lemon rind.  Continue beating until creamy and well mixed.  There should be no lumpy bits.

Remove biscuit base from fridge and add filling to it.  Spread evenly and refrigerate overnight.

Serve plain or with a dollop of cream, scoop of ice cream or raspberry coulis.  My family just goes for plain as we can't be bothered with the extras.  This cheesecake stands very well on its own.

Trini "The Pirate" is showing daddy the surprise cake made for him.
Not exactly a pie dish but it's all I have at the moment.  Still does the trick.