Lemon Cheese cake

250 grams of cream cheese
1 small tin of condense milk
2/3 cup of lemon juice (make sure there is no green on the lemons or the cake won’t set)
1 packet of granita biscuits (I have also used scotch finger biscuits, gives a slightly different taste to the base, but still very nice)
2 tablespoons of butter or marg (this is just rough, sometimes you may need more)
1 chocolate flake for garnish

Method
Base:
1. Crush the biscuits in a food processor and pour into a bowl.
2. Melt the butter, add to the biscuits and mix in well.
3. Press the mixture firmly and evenly into a pie plate. put in the fridge while you make the filling.

Filling:
1. Cream the cream cheese in a food processor
2. Add the condense milk and process well.
3. Add the lemon juice little by little, mixing well in between.
4. Pour into base and spread evenly.
5. Refrigerate for a minimum of 12 hours to set before serving

Serving:
Crush flake and sprinkle over the top. You can also half strawberry’s or other fruits and decorate with cream, but we don’t bother beyond the flake unless for guests!