Classic Tangy Lemon Cheesecake

READY IN: 40mins
SERVES: 8-9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
  • 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.
  • 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.
  • Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
  • You can make two smaller pies and they freeze really well.
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