- 15-20 plain biscuits crushed
- 50g butter melted
Mix together and press round base and sides of 20cm serving dish. Put in fridge to set.
Make 1 lemon jelly using only half the usual amount of water, and put in fridge to half set, till just like eggwhite.
Whip 1/2 cup cream and 1/2 can unsweetened evaporated milk, separately.
When jelly is at setting stage add 2 Tb lemon juice and 125g cream cheese with whipped cream and evaporated milk.
Mix all well together in food processor or with hand beater, till slightly frothy.
Pour into biscuit base and leave to set in fridge.
This recipe can be doubled and 1 cheesecake frozen or use a larger 30cm serving dish.