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.
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
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Method Prep:20min › Extra time:3hr chilling › Ready in:3hr20min
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.
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.
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.
Pour filling into base. Chill in refrigerator for at least 3 hours before serving.