Lemon Cheesecake
Over a year ago
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Ingredients
- 200g biscuits (preferably shortbread). crushed
- 100g butter. melted
- 1 packet Lemon jelly
- Lemon juice
- 350g Soft cheese
- 100g caster sugar
- 150mls whipping cream. lightly whipped
- 100g double cream. whipped
- lemon rind
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
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Description
A no-bake lemon cheesecake made with lemon jelly lemons and cream cheese chilled over a crumb base
Method
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1
1. Oil a loose bottomed tin
2. Mix base ingredients together, press into tin and allow to set
3. Melt jelly with 150mls of boiling water
4. Add enough lemon juice to make jelly mixture up to 300mls
5. Allow jelly to cool and become slightly thick (but not set)
6. Whisk in cream cheese and sugar to jelly mixture
7. Fold in whipped cream
8. Allow to set in fridge
9. Decorate with cream and lemon rind, if desired
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