This slice does not require the store-bought biscuits which are normally needed to make the base.
The base it a delicious crust with a hint of lemon. Yum!
125 g softened butter
1/2 cup sugar
Dash vanilla extract
Rind of half a lemon
1 1/2 cups plain flour
Line a 20 cm X 20 cm baking dish or tin with baking paper. Turn oven on to 180 degrees Celsius.
Place butter in a large bowl and use electric beaters to beat in sugar and vanilla until fluffy.
Add egg and lemon rind beat until combined.
Stir in flour with a spoon until thoroughly mixed.
Press mixture into baking dish and bake for 15 minutes. Remove from oven and sit on the bench to cool for one hour.
250 g cream cheese, softened
Rind of 1 1/2 lemons
400 g tin of sweetened condensed milk
Juice of 1 1/2 lemons
Place cream cheese and rind in a large bowl and use electric beaters to beat until smooth.
Add lemon juice and condensed milk and beat one minute further.
Pour cheesecake mixture over your crust and refrigerate about six hours before slicing.