Lemon Jewel No Bake Cheesecake

READY IN: 3hrs 30mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Base:
  • First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
  • Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
  • Crush up the biscuits until they are crumbly.
  • Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
  • Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
  • Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
  • Filling:
  • Whip the cream until you get soft peaks, then set aside.
  • Beat all other fillings until smooth, then fold in the cream.
  • Pour into base then freeze for 2 hours, more if you have the time.
  • Icing:
  • Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
  • Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
  • Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.
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