LEMON CHEESECAKE WITH CARAMEL AND ROASTED ALMOND FLAKES

1 tin condensed milk
1/2 tin lemon juice
250 ml cream whipped to stiff peaks
Cream cheese
Gelatine
1/2 tin caramel condense milk
Almond flakes (toasted)
Tennis Biscuits & butter for base

Mix tennis biscuit and butter make base chill while prepping filling

Mix condense milk and lemon juice, add cream cheese (whisk together)
Fold in cream and gelatine (already mixed with a little warm water)

Refrigerate

After about an hour slightly warm caramel condense milk and smooth over top. Sprinkle toasted almonds on top.

Refrigerate and serve once cooled.
RECIPE AND PHOTO: Raymond Fritz