Luscious Lemon Cheesecake

Luscious Lemon Cheesecake


70 people made this

About this recipe: This is a recipe that produces a delicious, no bake, lemon cheesecake. It's light, fluffy, yet rich and creamy at the same time. It's also egg-free! Serve with sweetened whipped cream, if desired.

Jan Wood

Makes: 1 26cm round cheesecake

  • 250g digestive biscuits, crushed into crumbs
  • 115g unsalted butter
  • 1 tablespoon icing sugar
  • 2/3 (135g) box lemon flavoured tablet jelly, broken into chunks
  • 250ml boiling water
  • 250g cream cheese, softened
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 150ml evaporated milk

Prep:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

  1. Preheat oven to 180 C / Gas 4. In a medium bowl, combine biscuit crumbs, butter and icing sugar. Mix well and press into the bottom of a 26cm round springform tin. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
  2. Dissolve lemon jelly in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, caster sugar and vanilla until smooth. Set aside.
  3. In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon jelly and keep mixing until well blended. Fold in cream cheese mixture.
  4. Pour filling into base. Chill in refrigerator for at least 3 hours before serving.

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