Lemon Jelly Cheesecake
A family favourite recipe submitted by Kim from Griffin's.
15 minutesPrep time
OvernightBake time
easyDifficulty
Ingredients
For the Base:
- ½ packet of Griffin's Super Wine 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
Instructions
- Preheat oven to 150oC.
- To make the base, crush biscuits and combine with melted butter. Press into greased and lined tart tin.
- Bake for 10 minutes.
- To create the topping, Dissolve the jelly in hot water and make up to a cup with the juice of a lemon. Set aside.
- Beat cream cheese, sugar and vanilla essence well.
- Beat chilled condensed milk until very thick.
- Add cream cheese and sugar mixture to condensed milk and beat. Add warm jelly and beat thoroughly.
- Pour over biscuit base and refrigerate overnight.
Products used in this recipe
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