Crush the digestive biscuits to crumbs and add the melted butter and sugar (sugar can be left out for a less sweet base)
Press this crumb base into a deep sided 8 inch loose bottomed cake tin and leave in the fridge to chill.
Whisk the condensed milk and cream together until light and fluffy - it should leave a trail when you lift the whisk out.
Add the juice and rind of the 3 lemons to the cream mix and whisk until all the lemon juice is incorporated. The mixture will immediately thicken when the lemon juice is added.
Pour this cream mixture over the biscuit base and leave in the fridge until required. An hour is usually enough to set the cheesecake.
Remove the cheesecake from the cake tin by carefully running a palette knife around the inside of the tin to release the sides of the cheesecake. Then rest the base onto an upside down pudding basin and pull the side of the tin carefully down. Slide the cheesecake onto your serving plate.
The system wouldn‘t let me save the recipe without adding a cooking time, but as you can see it doesn‘t require any cooking!!
If you want it more lemon‘y leave overnight in the fridge for the flavour to develop more.
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