No Bake Lemon Cheese Cake

You will need these ingredients:

Butter Cookies - 200 gms
Almonds - 1/2 cup
Butter -  1/2 cup
Fresh Lemon Juice - 1/2 cup
Cream Cheese - 360 gms
Condensed milk - 400 gms

Method:

1. Crush the Butter cookies and the almonds together in a blender. The powder must be coarse.
2. Melt the butter and add it little by little to the cookie almond powder until the mixture the reaches the consistency of wet sand.
3. Put this mixture into a spring form pan and press it down firmly until the entire surface of the pan is evenly coated with the mixture. You can use a flat based bowl to do this.
4. Keep this to set in the refrigerator for an hour.
5. Make sure that the Lemon juice does not taste bitter.
6. Beat the cream cheese in a blender to make it soft.
7. Add in the condensed milk and beat this again until it is blended with the cheese.
8. Add the Lemon into this mixture and blend again.
9.  Put the lemon mixture on to the set base and spread it evenly.
10. Put the cake back into the refrigerator and cool it until the mixture is set. This must take about 3 to 4 hours.
11. Once the cake is set, remove it from from the refrigerator.
12. Run a knife along the sidewall of the pan and remove the wall.
12. You can garnish the cake with tiny sprigs of mint leaves or with whipped cream.
13. This cake must be served chilled.

Note:
If you do not have a spring form pan, you can also use individual bowls to serve the cake. The method remains the same, but the assembling can be done as follows:
1. The glass bowls must be chilled before the biscuit base is added into it.
2. Add around 1 to 2 tablespoons of the biscuit base into the glass bowls and press it lightly into the base and chill it.
3. Add around 4 to 5 tablespoons of the lemon filling into the bowl and spread evenly and set this in the refrigerator.
4. Garnish each cheese cake bowl with a tiny dollop of whipped cream and a sprig of mint leaves before serving.