Light and Fluffy Lemon Cheesecake

Total Time
24hrs 10mins
Prep 24 hrs
Cook 10 mins

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.

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.


Most Helpful

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.

Perfectionist cook August 14, 2007

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