Light and Fluffy Lemon Cheesecake
- Reviews 1
Ready In: 24 hrs 10 mins
Serves: 8
Ingredients
BASE
- 1 (250 g) packet arnott's granita biscuits ("or" similar)
- 125 g butter, melted
FILLING
- 1 can evaporated milk, chilled overnight in refrigerator
- 1 packet lemon jelly crystals
- 2⁄3 cup hot water
- 1 packet cream cheese
- 1 teaspoon vanilla essence
- 2 lemons (juice and rind)
- 1 cup caster sugar
Directions
- Crush biscuits and add to melted butter.
- Press into a 9" spring form cake tin.
- Bake in oven for 10 minutes at 180 degrees celsius.
- Dissolve jelly in hot water.
- Add lemon juice to make up 1 cup of liquid and also add lemon rind.
- Whip evaporated milk until very thick.
- Beat separately the cream cheese, sugar and vanilla.
- Fold into beaten milk.
- Fold in warm jelly and lemon mixture.
- Pour into case and chill 24 hours.
- Decorate with cream and strawberries if desired.
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