Lemon Jelly Cheesecake

| Lemon Jelly Cheesecake

Lemon Jelly Cheesecake

A family favourite recipe submitted by Kim from Griffin's.

Ingredients

For the Base:

  • ½ packet of Griffin's SuperWine biscuits
  • ½ packet of Griffin's Milk Arrowroot biscuits
  • 125g Butter

 

For the Topping:

  • Lemon Jelly (Must be Gregg's Jelly)
  • Juice of 1 Lemon  
  • ⅔ cup Hot Water
  • 250g Cream Cheese
  • 1 cup Caster Sugar
  • 1 tsp Vanilla Essence
  • 1x 395g tin of Condensed Milk, chilled
recipe-title
Instructions
  1. Preheat oven to 150oC.
  2. To make the base, crush biscuits and combine with melted butter. Press into greased and lined tart tin.
  3. Bake for 10 minutes. 
  4. To create the topping, Dissolve the jelly in hot water and make up to a cup with the juice of a lemon. Set aside.  
  5. Beat cream cheese, sugar and vanilla essence well.
  6. Beat chilled condensed milk until very thick.
  7. Add cream cheese and sugar mixture to condensed milk and beat. Add warm jelly and beat thoroughly.
  8. Pour over biscuit base and refrigerate overnight.

 

Enjoy.

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