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Lancewood Cinnamon Microwave Cheesecake Squares
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Cinnamon Microwave Cheesecake Squares

Ingredients

Crust:

100 g Marie biscuits , finely crushed
75 ml butter , melted

Filling:

500 ml LANCEWOOD® Double Cream Cinnamon Bun Yoghurt
385 g full cream sweetened condensed milk
90 ml freshly squeezed lemon juice

Topping:

125 ml icing sugar
15 ml water

Method

Crust:
Mix together the crushed biscuits and butter and press onto the bottom of a square 20 cm x 30 cm x 3cm deep rectangular dish.

Filling:
Beat the yoghurt, condensed milk, lemon juice together.

Pour onto the prepared crust.

Microwave on high for 6 – 8 minutes. Remove from the microwave and leave to cool.

Refrigerate for at least 2 hours before serving.

Topping:
Mix the icing sugar and water together adding a little bit of water at a time until the mixture becomes runny but still firm enough to keep its shape when piped.

Spoon into a plastic bag and snip off the corner. Drizzle over the cheesecake.

Cut into squares and enjoy!

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