For the pie crust you can use biscuit crumbs (306 gm ), butter/ marg (155gm ) and sugar (67 gm) , mixed together to line the base of your pan .( 20 cm spring form )
Refrigerate while you are preparing the filling .
Alternatively you can use store bought sweet pastry shells .
For the filling you will need 900 gm of cream cheese at room temp and beat with an electric mixer until smooth .
Add 1 x 375 ml of sweetened condensed milk( regular , not low fat ), 60 ml of lemon juice and 1 tsp of vanilla extract .
Continue to mix until no lumps remain and the filling is smooth .
Spoon the filling into the pan or the pastry cases .
Chill for 4-6 hours before serving .
This cheesecake can be frozen .
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