Cherry lemon cheesecake

    Cherry lemon cheesecake


    24 people made this

    About this recipe: This is a deliciously creamy and moist, no bake cheesecake. A digestive biscuit base is filled with a mixture of lemon jelly, lemon juice, cream cheese and evaporated milk, then topped with cherries.

    Makes: 1 23x33cm cheesecake

    • 215g digestive biscuits, crushed into crumbs
    • 115g unsalted butter, melted
    • 1 1/3 (135g) boxes lemon flavour tablet jelly, broken into cubes
    • 250ml boiling water
    • 225g cream cheese
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons lemon juice
    • 350ml evaporated milk
    • 1 1/2 (390g) tins cherry fruit filling

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. Mix together the digestive biscuit crumbs and melted butter press 2/3 of the mixture into the bottom of a 23x33cm or similar sized tin. Set aside the rest for the topping. Dissolve lemon jelly in boiling water, set aside to cool.
    2. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the jelly mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared tin.
    3. Chill for 4 hours, then top with cherry fruit filling and sprinkle with remaining crumb mixture.

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