Step 1

Crush biscuits finely, then mix with the melted butter.

Step 2

Line a 20cm cake tin, then add the biscuit crumb, pressing down to create the base, then place in the fridge to set.

Step 3

In a large mixing bowl, sieve the cream cheese.

Step 4

Add condensed milk, lemon juice and vinegar and beat until creamy. Fold in whipped cream.

Step 5

Pour on top of the crumb crust base and refrigerate overnight.

Step 6

Top with extra whipped cream and sprinkle with nutmeg.