Australian Dessert

Lemon Cheesecake

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• For Base

  1 pack White Wings Lemon Cheesecake 445g 90g (4 ½ Tbsp) margarine spread or butter, melted

  For Filling

  310mL (1 ¼ cups) milk

  For Topping

  125mL (1/2 cup) boiling water 60g (3 Tbsp) sugar

  Preparation time: 15 mins Chilling time: 60 mins Serves: 12

  	Base Empty contents of biscuit base mix sachet into a bowl. Add melted margarine spread or butter and mix with a metal spoon to combine. Press the mixture firmly over the base and 5cm up the sides of a 20cm round springform pan. Refrigerate whilst preparing filling.
  	Mix Place the milk into a large bowl. Sprinkle the filling mix over the milk. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 2 minutes until thick.
  	Fill Spread filling into biscuit base. Refrigerate whilst preparing lemon topping.
  	Top & chill Combine the contents of the topping sachet and sugar in a heatproof bowl or jug. Slowly stir in boiling water. Whisk with a fork until well combined. Cool for 5 minutes. Spread topping over cheesecake. Refrigerate for at least 1 hour or until firm.