Light and fluffy lemon cheesecake.

Lemon Cheesecake



Plain Biscuits – Marie

Melted Butter

½ cup Caster Sugar

1 Lemon jelly

1 can Evaporated Milk

½  cup Lemon juice

Base:  ½ packet Marie biscuits, mix with melted butter and place in a Spring Form pan.

Prepare one lemon jelly with 3/4 boiling water, add ½ cup lemon juice and allow to cool.

Mix 250grams Cream Cheese with ½ cup of caster sugar.

1 can of Evaporated Milk with a teaspoon of Vanilla, whip until thick.

Slowly add the jelly mixture to the cream cheese then add to the Evaporated Milk.

Place over Biscuit base allow to set.

Decorate with grated chocolate or Peppermint Crisp.

1 Comment on Light and fluffy lemon cheesecake.

  1. Lyanna
    August 28, 2011 at 10:27 pm (8 years ago)

    Sounds so yum! Going to have to try this one!


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