TRY this delicious recipe for lemon cheesecake, sent in by C. Tomek of Casio in NSW.
LEMON CHEESECAKE
- 250g packet plain sweet biscuits
- 150g butter, melted
- 1pkt Gregg's lemon jelly
- 250g cream cheese
- 1 lemon juice and rind
Make biscuit crumbs from biscuits. Add melted butter, mix and then press into a 23cm loose bottom tin. Chill until firm.
Dissolve jelly crystals in 1 1/2 cups boiling water, then cool. Use an electric mixer to beat jelly, cream cheese, lemon juice and rind until smooth. Pour on to biscuit base and refrigerate until set. For a thicker cheesecake double the filling mix.
