This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Crust:
Filling:
Topping:
Crust:
Mix together the crushed biscuits and butter and press onto the bottom of a square 20 cm x 30 cm x 3cm deep rectangular dish.
Filling:
Beat the yoghurt, condensed milk and lemon juice together.
Pour onto the prepared crust.
Microwave on high for 6 – 8 minutes. Remove from the microwave and leave to cool.
Refrigerate for at least 2 hours before serving.
Topping:
Mix the icing sugar and water together adding a little bit of water at a time until the mixture becomes running but still firm enough to keep its shape when piped.
Spoon into a plastic bag and snip off the corner. Drizzle over the cheesecake.
Cut into squares and enjoy!
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
