Light and Fluffy Lemon Cheesecake

READY IN: 24hrs 10mins
Recipe by Susie T

My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.

Top Review by joanna_giselle

I followed the recipe exactly and it turned out beautifully. It was a really professional cheesecake, not too cheesy and really light and airy. I prefer chilled cheesecakes to baked ones and this really fit the bill. Thanks Susie T.

Ingredients Nutrition


  1. Crush biscuits and add to melted butter.
  2. Press into a 9" spring form cake tin.
  3. Bake in oven for 10 minutes at 180 degrees celsius.
  4. Dissolve jelly in hot water.
  5. Add lemon juice to make up 1 cup of liquid and also add lemon rind.
  6. Whip evaporated milk until very thick.
  7. Beat separately the cream cheese, sugar and vanilla.
  8. Fold into beaten milk.
  9. Fold in warm jelly and lemon mixture.
  10. Pour into case and chill 24 hours.
  11. Decorate with cream and strawberries if desired.

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