Nanna Pat’s Lemon Cheesecake
A non-baked gelatine based lemon cheesecake that is light and fluffy
Servings: 12 people
Equipment
- Spring base cake tin
Ingredients
- 2 cups sugar caster sugar is best or white sugar
- 250 g cream cheese Philadelphia
- 375 ml evaporated milk Carnation, chilled overnight
- 2 packets lemon jelly
- 400 g digestives biscuits
- 250 g butter
Instructions
Prepare Jelly
- Make the jellies with 1 1/3 cups of boiling water and 1/4 cup of lemon juice
- Place jelly into the fridge to cool while the base is prepared, the jelly needs to be cool but not set
Prepare base
- Line the cake tin base with baking paper, grease and attach the side
- Melt the butter and set aside, don't boil it
- Crumb the biscuits by crushing or in a food processor
- Combine the biscuit crumbs and melted butter and line the cake tin with the biscuit crumb mix
- Place the cake tin in the fridge while making the filling
Prepare Filling
- Beat sugar and cheese in a small mixer bowl until the sugar dissolves and becomes creamy. If using white sugar instead of caster sugar, it may not dissolve completely, this is OK. Set aside
- In a separate mixer bowl, place evaporated milk (must be cold from the fridge) and beat until very thick
- Continue to beat and add the cream cheese and sugar mixture into the evaporated milk
- Continue to beat and add the lemon jelly and mix until it has combined evenly through the mixture
- Pour the mixture into the base
- Put the cheesecake into the fridge to set
