• Contributed by: Nicky Suckling
• Arnott's product: Lemon Crisp
• Preparation time: 15 mins
• Cooking Time:
• Chill Time: 2 hours
• Serves: 9+

Ingredients

Method

• Line base and sides of a 20cm square cake tin with non-stick baking paper, allowing a 2cm overhang. 
• Gently separate the Lemon Crisp biscuits and scrape the lemon cream off each one.  Place lemon cream into a bowl.
• Line the base of the cake tin with one half of the biscuit, flat side up. 
• Place cream cheese,  lemon cream from the Lemon Crisp biscuits, lemon juice and caster sugar  and process until well blended together. Stop and scrape down the sides at least once or twice during the blending to ensure a smooth mix.  Gently spread the mixture over the biscuit bottoms.
• Place the top halves of the biscuits over the cheesecake mixture, ensuring the biscuits are going in the same direction as the ones on the bottom. Place tin in the fridge to chill for a few hours to set.
• When set,  gently lift whole slice out of the tin then and cut into fingers using the biscuits as a guide.
  Makes 15

Please note, this recipe is submitted by an Arnott's consumer, and has not been tested by Arnott's.

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