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    You are in: Home / Recipes / Classic Tangy Lemon Cheesecake Recipe
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    Classic Tangy Lemon Cheesecake

    Classic Tangy Lemon Cheesecake. Photo by JoyfulCook

    1/1 Photo of Classic Tangy Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    JoyfulCook's Note:

    This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours .

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    Units: US | Metric


    1. 1
      Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
    2. 2
      Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
    3. 3
      Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
    4. 4
      Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
    5. 5
      Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
    6. 6
      You can make two smaller pies and they freeze really well.

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    Nutritional Facts for Classic Tangy Lemon Cheesecake

    Serving Size: 1 (161 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 492.2
    Calories from Fat 307
    Total Fat 34.1 g
    Saturated Fat 12.1 g
    Cholesterol 35.4 mg
    Sodium 743.9 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 0.8 g
    Sugars 13.5 g
    Protein 12.1 g

    The following items or measurements are not included:

    lemon jelly

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