Lemon Icebox Cheesecake
Sharp, cold and impossibly smooth.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp butter, melted
- 500g cream cheese, softened
- 1 can (395g) sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup whipped cream
Instructions
- Press the graham crumbs and butter into a lined tin to form an even base.
- Beat cream cheese until smooth, then mix in condensed milk, lemon juice and zest.
- Fold in the whipped cream until no streaks remain, then spread over the crust.
- Chill at least 4 hours until fully set, then cut into squares.