Ingredients for the crust
2 x 200g packets tennis biscuits
225g butter (melted)
Ingredients for the filling
6 large eggs yolks
2 x 385g cans condensed milk
5ml vanilla essence
15ml fresh lemon juice
4 x 250g tubs cream cheese
30ml (2 tbsp) custard powder
You can make this in a 25 cm cake tin, but I made it as tiny cakes (using a muffin pan and cupcake holders) and it works just as well.
Crush the biscuits finely and mix with the melted butter to form the crust. Press a spoonful into the bottom of each muffin whole or the bottom of the prepared cake tin to form the base. Place in the freezer for 30 min.
Mix the egg yolks then add in the condensed milk, vanilla essence, lemon juice and cream cheese. Mix well. Sift in the custard powder and mix well to everything in combined.
Spoon the filling onto the prepared crust and bake for 25 – 30 min. remove from the oven as soon as the cooking time is over and allow to cool in the tin.
You can decorate the cheesecake with whatever you like. I used caramel sauce, Lindt chocolate, raspberries and blueberries. You can sprinkle the cake with edible glitter to make it look more festive.