Lemon Cheesecake

Serves 8

Tips – Can be made in a slice tin as well. If you would like to add a different topping to the cheesecake, lay on sliced Kiwi fruit or sprinkled coconut.

  • 2/3 packet Granita or arrowroot biscuits
  • 63gm butter
  • maple or golden syrup, to taste
  • cinnamon (optional)
  • 1 packet lemon jelly
  • 2/3 cup boiling water
  • juice of 1 lemon (1/3 cup)
  • 250gm cream cheese
  • 1 cup castor sugar
  • 375ml can evaporated milk, chilled
  • 1 teaspoon vanilla essence

Berry Topping

  • 500g frozen berries
  • 1 teaspoon gelatine
  • ¼ cup boiling water
  1. Crush biscuits in a food processor.
  2. Mix together melted butter, biscuits and syrup in a bowl.
  3. Line 25cm round tin with biscuit base and put in the fridge to set.
  4. In a small bowl or jug, dissolve jelly in 2/3 cup boiling water; add lemon juice to make up one cup.
  5. In a large bowl, whip chilled evaporated milk until thick.
  6. In a medium bowl, beat cheese with castor sugar and vanilla until smooth using egg beaters.
  7. Gradually add dissolved jelly to cheese mixture.
  8. Slowly fold some whipped evaporated milk into cheese mixture and vice versa.
  9. Add to biscuit base and place in fridge until set.
  10. Once cheesecake is nearly set, blend thawed frozen berries mixed with 1 teaspoon of gelatine dissolved in ¼ cup boiling water and spread over the cheesecake.
  11. Serve when berry topping is set.
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