Luscious lemon cheesecake

    (82)
    3 hours 20 min

    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.


    72 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (72)

    by
    143

    I grew up on a recipe very similar to this, and when I tried it - what memories! I did add 2 T. fresh squeezed lemon juice to the gelatin mix before it thickened. This is a recipe that I used to make as a kid. It's easy with a few tricks. To get the canned milk to whip up beautifully, put in the freezer until it's as cold as it can get before freezing. When it's cold you can shake the can and the milk inside will quickly froth up enough to stop sloshing. Use high speed with a good mixer, metal bowl that is previously chilled and a whisk attachment. I cheat and use a chilled plastic bowl and get soft foam that works well. But I used to get stiff peaks when I had a metal bowl. Be sure your canned milk isn't low fat. After beating the cream cheese mixture, throughly mix in the luke-warm to tepid gelatin mixture. THEN fold that into the whipped milk. I'm glad to find this recipe again. It's as good as I remember. My husband and son now love it, too.  -  05 Apr 2002  (Review from Allrecipes US | Canada)

    by
    95

    I have been making this recipe for 30 years. I also add 2 TBSP of fresh lemon juice to the gelatin and hot water. I use a 13oz can of evaporated milk insread of 5oz. I put the evaporated milk into the refrigerator for a couple of hours before making the recipe. I also chill my bowl and beaters in the freezer. I always have stiff peaks. I gently fold the lemon and cream cheese mixture into the stiff evaporated milk. I put mine in a 9 x13 pan. I leave it in the frig overnight. I serve it in squares topped with extra grahmn cracker crumbs and topped with whip cream and a cherry.  -  25 Nov 2003  (Review from Allrecipes US | Canada)

    by
    43

    This was fabulous! After reading others' comments, I chilled the milk in the fridge for several hours, and the bowl and beaters for about 20 minutes, and used (accidentally) a 12 oz. can of evap. milk. My milk beat up to stiff peaks in a minute or two. I also used strawberry instead of lemon, and served with a few mashed strawberries on top. YUM, and so easy!  -  06 Feb 2006  (Review from Allrecipes US | Canada)

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