Preheat the oven to 160°C.
Combine the condensed milk with the lemon juice, lemon rind and stir until thick, place in the fridge for ten minutes.
Whip the fresh cream lightly.
Mix the softened cream cheese and whipped cream into the condensed milk mixture.
Pour the filling onto the crumb base.
Bake for 20 minutes, then switch off the oven and leave the cake in the oven until it is cool.
Place in the refrigerator.