Ingredients you will need:
Photo Found Online Sorry, Not Homemade |
125g Melted butter
1 Packet of lemon jelly
3/4 cup of boiling water
Grated skin and juice of 1 lemon
400g Cream cheese
3/4 cup white sugar
375g can evaporated milk well chilled (keep in fridge overnight)
1 tsp vanilla essence
Method:
Mix crushed biscuit crumbs and melted butter. Press into the base of a 21 cm spring form well-greased cake tin. Bake for 10 minutes at 150°C. Cool.
Melt jelly in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the Sugar, add to jelly, stirring until well combined and creamy smooth. In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.
You can decorate with berries.