Name: Lemon cheesecake slice
Prep time: 30 min
Total time: 30 min
Ingredients: 250 gram crushed digestive biscuits; 1/3 cup desiccated coconut; 185 gram melted butter; lemon zest, to serve; cream, to serve; Topping; 375 gram softened cream cheese; 1 teaspoon vanilla bean paste; 1 finely grated zest lemon; 1/3 cup lemon juice; 395 gram can condensed milk

Ingredients

250 gram crushed digestive biscuits

1/3 cup desiccated coconut

185 gram melted butter

lemon zest, to serve

cream, to serve

Topping

375 gram softened cream cheese

1 teaspoon vanilla bean paste

1 finely grated zest lemon

1/3 cup lemon juice

395 gram can condensed milk

Method

1.Lightly grease and line a 20cm x 30cm slice pan with baking paper, extending paper 5cm over long sides.

2.In a medium bowl, combine biscuit crumbs, coconut and butter. Mix well. Press over base of pan. Chill until firm, about 30 minutes.

3.In a small bowl, using an electric mixer, beat cream cheese, vanilla and zest together until smooth. Gradually add juice and condensed milk, beating well.

4.Pour over base. Chill until set. Cut into squares to serve. Top with fresh (or candied) lemon zest. Serve with a dollop of cream.

For a variation, swap the lemon zest and juice with equal parts lime or orange zest and juice. You could also swap the coconut in the base with finely crashed macadamia nuts.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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