CHEESECAKE WITH SWEETENED CONDENSED MILK

For the Base

• • 1 ½ cup Digestive biscuits, crushed (225g)
• • Unsalted butter, softened (1/4 package, 65g)

For the Filling

• • 300 g Cream Cheese (1 package)
• • 397 g Can of sweetened condensed milk, undiluted
• • Lemon juice (½ cup, 125ml)
• • 1 tbsp Lemon zest (5g)

For Decoration

• • Lemon or lime zest

1. 1. Place the biscuits in a blender and grind them until they become powder. Add the butter and mix well.
2. 2. Line the base of a 20 cm round springform pan with non-stick baking paper and spread the biscuit mixture inside. Press the biscuits down with the base of a glass or the back of a spoon to level them. Place the pan in the refrigerator until you prepare the filling so the butter firms up and the biscuits set.
3. 3. In the mixer bowl, beat the cream cheese with the condensed milk until combined and fluffy. Pour in the juice (taste it, and if you want it tangier, add extra juice) and finally the zest. Beat until the filling becomes mousse-like and spread it over the biscuits. Put the dessert back in the refrigerator for at least 6 hours.
4. 4. Before serving, sprinkle with lemon or lime zest.