Name: Lemon cheesecake squares
Cook time: 40 min
Total time: 40 min
Ingredients: 250 gram (8 ounces) butternut snap biscuits; 1/2 cup (40g) flaked almonds; 125 gram (4 ounces) butter, melted; 250 gram (8 ounces) cream cheese, softened; 3 teaspoon finely grated lemon rind; 395 gram (12½ ounces) canned sweetened condensed milk; 1/3 cup (80ml) lemon juice

A creamy cheesecake topping with a zesty lemon touch and a simple biscuit base made from butternu snaps for an extra sweet touch. Pop the kettle on!

Looking for more cheesecake slice recipes?

Ingredients

250 gram (8 ounces) butternut snap biscuits

1/2 cup (40g) flaked almonds

125 gram (4 ounces) butter, melted

250 gram (8 ounces) cream cheese, softened

3 teaspoon finely grated lemon rind

395 gram (12½ ounces) canned sweetened condensed milk

1/3 cup (80ml) lemon juice

Method

1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Process biscuits and nuts until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate 30 minutes.

3.Beat cream cheese and rind in medium bowl with electric mixer until smooth. Add condensed milk and juice; beat until smooth. Pour cream cheese mixture over base. Refrigerate overnight before cutting.

Store squares in an airtight container in the fridge for up to 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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