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1. Melt the butter slowly on a stove and add the cruched
biscuits.
2. Once the butter has been absorbed, turn into the loose
bottomed tin and pat down gently. Refrigerate.
3. For the cheesecake mixture, place the soft cheese in a
mixing bowl and soften with an electric mixture or food
processor.
4. Add the sweetened condensend milk slowly to ensure not
lumps of cheese remain.
5. Add the double cream.
6. Grate the lemons (optional) if you prefer texture and an
extra lemony tang, and squeeze the lemons. Set aside some
rind for decoration.
7. Add the lemon juice to the cheesecake mixture a bit at a
time. The mixture will start thickening.
8. Pour the mixture onto the biscuit base and refrigerate
overnight.
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