Light and Fluffy Lemon Cheesecake
"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."
- Ready In:
- 24hrs 10mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
BASE
- 1 (250 g) packet arnott's granita biscuits ("or" similar)
- 125 g butter, melted
-
FILLING
- 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
directions
- 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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Reviews
-
I followed the recipe exactly and it turned out beautifully. It was a really professional cheesecake, not too cheesy and really light and airy. I prefer chilled cheesecakes to baked ones and this really fit the bill. Thanks Susie T.
RECIPE SUBMITTED BY
Susie T
Teesdale, Victoria
I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.
