Lemon Cheesecake
Lemon Cheesecake
| 1 packet of wine biscuits | 1 tsp vanilla essence |
| 125g butter | 1/3 cup lemon juice |
| 1 tsp cinnamon | 1 packet lemon jelly |
| 1 tin evaporated milk (chilled) | 1 cup castor sugar |
| 2/3 cup boiling water | 250g cream cheese |
- Crush biscuits with a potato masher or in a food processor
- Melt butter, add 1 tsp cinnamon and mix with the biscuits
- Press into a flan dish and put into fridge to set
- Dissolve jelly in water and make up to 1 cup with lemon juice
- Beat cream cheese, castor sugar and vanilla essence in a medium bowl
- In a large bowl pour in a can of evaporated milk and beat until thick
- Add the milk to the cream cheese mixture and beat
- Slowly add the jelly, beating well as you go
- Pour the mixture onto the biscuit case and decorate with coconut, then refrigerate overnight
NB: Change the flavour of the cheesecake by altering the jelly flavour to raspberry, boysenberry or lime
*It is important that the evaporated milk is chilled or it will not beat to a thick consistency