Classic Tangy Lemon Cheesecake

Name: Classic Tangy Lemon Cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8-9 serving(s)
Ingredients: 250 g biscuits, ginger nut or 250 g arrowroot; 175 g margarine; 1 (375 ml) can evaporated milk; 1 1/2 lemon jelly, packets (one and a half packets); 250 g cheese, Philidelphia Cream Cheese, full fat; 1 teaspoon vanilla; 2 lemons, medium; 2/3 cup water, hot; 1/2 cup sugar, granulated

Submitted by JoyfulCook

"This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours ."

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photo by JoyfulCook

Ready In:: 40mins
Ingredients:: 9
Serves:: 8-9

ingredients

250 g biscuits, ginger nut or 250 g arrowroot
175 g margarine
1 (375 ml) can evaporated milk
1 ¹⁄₂ lemon jelly, packets (one and a half packets)
250 g cheese, Philidelphia Cream Cheese, full fat
1 teaspoon vanilla
2 lemons, medium
²⁄₃ cup water, hot
¹⁄₂ cup sugar, granulated

directions

Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
You can make two smaller pies and they freeze really well.

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RECIPE SUBMITTED BY

JoyfulCook

United Kingdom

We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too

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