No bake lemon jelly cheesecake
(1)
1 day 30 min
A no bake cheesecake for lemon lovers.
muschel
4 people made this
Ingredients
Serves: 12
- For the base
- 200g sponge fingers
- 125g melted butter
- For the filling
- 200g cream cheese
- 150 to 175g caster sugar, to taste
- 2 teaspoons vanilla sugar
- juice of 1/2 to 1 lemon
- 1 (23g) sachet lemon jelly
- 600ml double cream
- candied citrus fruit slices for garnish
Method
Prep:30min ›
Extra time:1day chilling ›
Ready in:1day30min
- Crumble ladyfingers and mix with the melted butter till evenly moistened. Distribute in a springform tin and press down with your fingertips.
- In a bowl stir cream cheese, sugar, vanilla sugar and lemon juice.
- In a small bowl add the lemon jelly and 240ml hot water. Let cool to lukewarm them stir into the cream cheese mixture and till well combined. It will be very liquid.
- Whip the cream till stiff and fold into the mixture.
- Pour over the base and refrigerate for 1 day. Decorate with candied citrus fruit slices before serving.
