Jen's Uncooked Lemon Cheesecake

Recipe by Jen T
READY IN: 30mins




  • Base:
  • Crush biscuits and mix with melted butter.
  • Press into a 25cm spring form pan coming a little way up sides if desired.
  • Bake for 10mins only at 150'C/300'F.
  • Cool.
  • Filling:
  • Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
  • Beat cream cheese, sugar and vanilla essence well.
  • Beat chilled milk until very thick in a large bowl.
  • Add cheese & sugar mixture and beat in well.
  • Add in the lemon jelly and beat thoroughly.
  • Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
  • Decorate as desired.
  • Variation:
  • For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.