Ingredients
To decorate (optional)
Method
1.Cover the base of a 22cm spring form cake tin with baking paper and clip the sides into place.
2.Place biscuits into food processor and pulse to form crumbs, add the melted butter and pulse to combine. Press the biscuit mixture into the prepared tin and chill for 10 minutes
3.In a small jug, mix the gelatine and boiling water until dissolved.
4.Place the cream cheese and NESTLÉ HIGHLANDER Sweetened Condensed Milk in the food processor mixing until smooth, then add the gelatine and mix well. Add the lemon zest and 2 teaspoons of juice mixing well then mix in the cream to combine.
5.Pour the mixture over crumb crust and refrigerate until set.
6.Run a knife around the side of the cake tin to release the cake, unmould and transfer to a serving plate.
To decorate (optional)
7.Whisk the lemon curd till smooth and spoon in a decorative pattern onto the cheese cake, add slices of lemon, a scattering of blueberries, some lemon zest and edible flowers if using. Serve in slices.
