Creamy Lemon Cheesecake

30 Mins
Prep time
5 Mins
Cooking time
Serves 10

What you need

  • 1¼ cups sweet biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Lemon Block Cream Cheese, softened
  • ¾ cup caster sugar
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water
  • 1 cup thickened cream, softly whipped
  • Candied lemon slices or fresh fruit, to decorate

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill.
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine. Fold through the cream. Pour mixture over the prepared base. Refrigerate for 3 hours or until set.
  3. DECORATE the cheesecake with slices of lemon or fresh fruit before serving.

Tip: For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mixture. Never add hot gelatine to a cold mixture as it sets into stringy lumps.