LEMON CHEESECAKE

SERVES 8

Method

STEP 1

Preheat oven to 120°C.

STEP 2

Blend the biscuits in a food processor until finely crushed. Transfer to a large bowl, add the melted butter and mix well to combine.

STEP 3

Firmly press the biscuit base into a 20cm spring form tin. Ensure the biscuit is evenly spread around the base and up the sides of the pan.

STEP 4

Bake the biscuit base for 15 minutes in preheated oven, or until lightly toasted.

STEP 5

Beat the cream cheese with an electric mixer and slowly add the sugar, then add a dash of vanilla essence and set aside.

STEP 6

Melt lemon jelly crystals in hot water then add lemon juice to the jelly water and set aside.

STEP 7

Whip milk with hand beater until it is light and fluffy, and set aside. This should have doubled in size.

STEP 8

Add the lemon jelly to the cream cheese and stir to combine.

STEP 9

Gently fold the whipped milk into the mixture with a metal spoon, ensuring not to over fold the mixture.

STEP 10

Pour the mixture over the cooked biscuit base.

STEP 11

Refrigerate until set (about 8+ hours).