Easy Honey and Lemon Cheesecake (00059)

Crust
3 oz melted butter
6 oz crushed digestive biscuit

Filling
1 cup powdered milk
⅓ cup clear honey
2 oz melted butter
2 lemons
8 oz cottage or cream cheese
boiling water

Make the crust and leave to cool in the fridge

Put milk, honey, melted butter, and the rind and juice of both lemons in a liquidiser and blend.
Add cheese and a little boiling water and blend again.
Pour into prepared crust and leave to chill in the fridge for at least two hours.
Flavours can be added as desired.