For the base:
200g Digestive biscuits
100g Connacht Gold Creamery Butter
For the cake:
500g cream cheese, softened
395g condensed milk
Zest and juice of 1 lemon
3 tsp gelatine
2 tbsp boiling water
285g lemon curd
1 Line the base and two long sides of a 20cm x 30cm slice pan with baking paper, allowing the sides to overhang.
2 Place the biscuits in a food processor and whizz until you have fine crumbs, then add the butter in, a few bits at a time, until it is all combined.
3 Press the base mixture down hard into the bottom of the pan and put in the fridge to set for at least an hour (or make it the day before and leave in the fridge overnight).
4 For the cake, use an electric beater to beat the cream cheese in a bowl until smooth.
5 Add the condensed milk, lemon zest and lemon juice and beat until combined. Place the gelatine and boiling water in a small bowl. Stir until the gelatine dissolves and then add to the cream cheese mixture. Beat until combined.
6 Pour half the cream cheese mixture over the biscuit base. Spoon over half the lemon curd. Use a skewer to swirl. Repeat with the remaining cream cheese and lemon curd.
7 Place in the fridge for 3-4 hours until set.
Top with thin lemon slices, if desired. Cut into slices to serve.
Per Serving 582kcals, 45.1g fat (24.9g saturated), 42.5g carbs, 34.2g sugars, 10.1g protein, 0g fibre, 0.49g sodium