Lemon cheesecake squares

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

www.womensweeklyfood.com.au

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Cook Time: 40 minutes

Total: 40 minutes

Ingredients

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250 gram (8 ounces) butternut snap biscuits1/2 cup (40 grams) flaked almonds125 gram (4 ounces) butter, melted250 gram (8 ounces) cream cheese, softened3 teaspoon finely grated lemon rind395 gram (12½ ounces) canned sweetened condensed milk1/3 cup (80 milliliters) lemon juice

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Instructions

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Step 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.

Step 2

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

Step 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.