LIGHT AND FLUFFY LEMON CHEESECAKE

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Light and Fluffy Lemon Cheesecake image

My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.

Provided by Susie T

Categories     Cheesecake

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (250 g) packet arnott's granita biscuits ("or" similar)
125 g butter, melted
1 can evaporated milk, chilled overnight in refrigerator
1 packet lemon jelly crystals
2/3 cup hot water
1 packet cream cheese
1 teaspoon vanilla essence
2 lemons (juice and rind)
1 cup caster sugar

Steps:

  • Crush biscuits and add to melted butter.
  • Press into a 9" spring form cake tin.
  • Bake in oven for 10 minutes at 180 degrees celsius.
  • Dissolve jelly in hot water.
  • Add lemon juice to make up 1 cup of liquid and also add lemon rind.
  • Whip evaporated milk until very thick.
  • Beat separately the cream cheese, sugar and vanilla.
  • Fold into beaten milk.
  • Fold in warm jelly and lemon mixture.
  • Pour into case and chill 24 hours.
  • Decorate with cream and strawberries if desired.

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