Cheesecake with Sweetened Condensed Milk

For the Base

• • 1 ½ cups (225g) ground digestive biscuits
• • 1/4 package (65g) unsalted butter, softened

For the Filling

• • 1 package (300g) cream cheese
• • 1 can (397g) undiluted sweetened condensed milk
• • 1/2 cup (125ml) lemon juice
• • 1 tablespoon (5g) lemon zest

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 parchment 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. Return the dessert to the refrigerator for at least 6 hours. Before serving, sprinkle with lemon or lime zest.