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Makes 1 cheesecake
½ packet wine biscuits
110g unsalted butter
1kg cream cheese
200g (½ can) condensed milk
1 lemon, juice and zest
1 lime, juice and zest
Crush biscuits in food processor or in a bag and hit with rolling pin. Add to bowl and add butter. Mix together. Press into a pre-greased spring-loaded round cake tin.
Refrigerate until set.
Beat cream cheese in a mixer until soft and smooth. Add the condensed milk and beat for two more minutes.
Add the zest and juice, mix until fully combined.
Pour mixture on to biscuit base in tin and refridgerate for two hours.
Serve with whipped cream and a lemon slice if desired.
Recipe provided by Casafuego Eatery and Bar, Balclutha. Recipe requested by Sue McDonnell, of Outram.
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