Lemon Crunch Cheesecake

Preparation time: 20 mins, plus chilling
694 cals per serving (who wants to know that?!)
Serves 6 (personally, if you could eat 1/6th of it - you deserve a prize!)

Oil for greasing
175g (6oz) ginger or lemon crunch biscuits (ginger ones are best!)
75g (3oz) toasted almonds (optional)
50g (2oz) melted butter
4 large lemons
Two 397g cans condensed milk
600ml (1 pint) double cream
Caramelised lemon to decorate (optional)

1. Lightly brush an 18-20.5cm (7-8in) spring release tin with oil, and base - line with baking parchment. Alternatively, oil a similar sized deep flan ring; place on an oiled baking sheet.

2. Process biscuits and almonds together for about 1 min or until roughly chopped. Mix together with the butter. Press the mixture into the base of the tin and chill for at least 30min.

3. Meanwhile, grate the rind and squeeze the juice of the lemons - there should be about 200ml (7fl oz) juice. Pour the condensed milk into a bowl and stir in the cream. Stirring constantly, add the rind and juice a little at a time (the mixture will thicken dramatically). Pour over the biscuit base and refrigerate overnight to set.

4. Decorate with caramelised lemon slices.

To prepare ahead: Complete the recipe and keep in the fridge for up to three days.

To freeze ahead: Pack and freeze at the end of step 3. Thaw at room temperature for 4hr, then chill again for at least 15min before serving.

To make caramelised lemon: Place two thinly sliced lemons in a shallow saucepan with 300ml (1/2 pint) water and 50g (2oz) caster sugar. Slowly bring to the boil and bubble until the liquid caramelises around the slices. Cool before using.

It is very easy to make. It will feel strange that you are adding a liquid (lemon juice) to a mixture that already seems too runny. Don't panic - it does work. It is important that there is ENOUGH lemon juice. Don't rely on the number of lemons - you need to measure the amount of lemon juice. Have fun and enjoy! :-)