METHOD

• Line a 20 cm springform tin with baking paper. Grease the paper with butter or a releasing agent.
• To make the crust, mix the melted butter and crushed biscuits. Transfer the mixture to the prepared tin and tightly compress it onto the base. Refrigerate for at least 10 minutes.
• In the meantime, whip the cream until thick, soft peaks form. Take care not to overbeat.
• In a separate bowl, mix the condensed milk, cream cheese and lemon juice until smooth and well combined.
• Gently fold the condensed milk mixture into the whipped cream.
• Transfer the combined mixture to the biscuit base. Allow to chill in the refrigerator overnight.
• Top with fresh-cut fruit or lemon zest.