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Cheesecake

6 oz crushed digestive biscuits
2 oz butter

8 oz cream cheese
1/2 pint double cream
2 oz icing sugar
juice and zest of 1 to 2 lemons

Melt the butter in a pan and add the crushed biscuits, stirring
until all the butter is absorbed. Then place in a 7 inch, loose-based
cake tin. Place the cream cheese, cream, icing sugar, lemon juice
and zest in a mixing bowl and beat until stiff. Put on top of the
biscuit mixture and chill for one hour. Serve.

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