1. Base: 2. Crush biscuits and mix with melted butter. 3. Press into a 25cm spring form pan coming a little way up sides if desired. 4. Bake for 10mins only at 150'C/300'F. 5. Cool. 6. Filling: 7. Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice. 8. Beat cream cheese, sugar and vanilla essence well. 9. Beat chilled milk until very thick in a large bowl. 10. Add cheese & sugar mixture and beat in well. 11. Add in the lemon jelly and beat thoroughly. 12. Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours. 13. Decorate as desired. 14. Variation: 15. For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly. ---------------------------------------------------------------------------
Nutrition
Ingredients
