Lemon Cheesecake Recipe | Chelsea Sugar
An amazingly light, mousse-like textured cheesecake recipe with a good crunchy biscuit base - delicious!
Ingredients
- 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
- 125g butter, melted (or Olivani Spread)
- 1 packet lemon jelly
- ¾ cup boiling water
- grated rind and juice of 1 lemon
- 400g Meadow Fresh Cream Cheese
- ¾ cup Chelsea White Sugar
- 375ml can evaporated milk well chilled (keep in fridge overnight)
- 1 tsp vanilla essence
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