 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
Delicious, light and fluffy cheesecake. Always a hit whenever I make it. This was first made by my mum and thought this is the perfect place to share for other to enjoy and keep it safe. Ingredients:
2 cups crushed granita biscuits |
125 g butter (melted) |
lemon jelly crystals (1 pkt) |
3/4 cup boiling water |
1 tablespoon grated lemon rind |
1/4 cup lemon juice |
1 1/2 cups evaporated milk (must be well chilled) |
250 g philadelphia cream cheese (room temperature) |
1 cup caster sugar |
1 teaspoon vanilla essence |
Directions:
1. Biscuit Base.
2. Mix crushed biscuits and melted butter together and press into tin and put in fridge.
3. Filling.
4. Dissolve jelly into boiling water; add lemon rind and juice – cool slightly.
5. Beat evaporated milk until thick.
6. Beat cream cheese until smooth; blend in sugar, vanilla essence and beaten evaporated milk.
7. Fold in warm jelly mixture.
8. Pour into the prepared biscuit crust and chill for several hours.
9. Enjoy !
|
|