Instant No-Cook Lemon Cheesecake



1 tin condensed milk
1/2 cup lemon juice
Rind of one lemon
350 ml fresh cream
Leftover cake about 250 gms
(can be replaced with non flavoured biscuits)
4 tbs butter
3-4 drops of yellow food colouring


Crumble the cake well and bind together with the butter.
Spread in a 10″ baking tray, pack in firmly and leave in the fridge to set.
Mix the condensed milk and lemon juice and beat well.
Whip the cream and fold into the condensed milk mixture with the yellow colour.
Remove the tray from fridge and pour  the mix over the cake base.
Refrigerate for 3-4 hours till it sets.

Delicious cheese cake is ready to serve with preparation time of about 20 mins!


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