Lemon Cheesecake

Lemon Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 1/3 cup butter, melted
  • 1 tablespoon lemon jelly crystals
  • 1/2 cup boiling water
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 150ml can evaporated milk, chilled and whipped
  • 1/2 cup caster sugar
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon rind

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the base of a 20cm spring form pan; chill.
  2. BLEND the jelly crystals into the boiling water until dissolved.
  3. BEAT PHILLY until softened, stir in all remaining ingredients until well blended. Pour into prepared crumb crust. Chill for 2-3 hours or overnight before serving.