Easy Lemon Cheesecake
Quick and simple Lemon Cheesecake using a packet of lemon jelly - delicious and easy!
1/4 pint bioling water
1 lemon jelly
Juice of 2 lemons
Rind 1 lemon
12oz cream cheese
1/4 pint double cream
4 oz cater sugar
2 oz crushed digestive biscuits
2 oz crushed ginger biscuits
1 oz demerara sugar
2 oz butter
Put the boling water in a measuring jug with the jelly and stir till dissolved
Add the lemon rind and juice and if necessary make up to 1/2 pint with extra cold water
Leave to become cold and nearly set
Mix the cream cheese with a little of the cream and whisk the remainder of the cream till it forms soft peaks
Fold into the cream cheese with the castor sugar and almost-set jelly mixture
Turn into an 8 inch cake tin lined with greaseproof paper and chlll till set
Mix together the crushed biscuits, demerara sugar and melted butter and spread over chilled cheesecake - chill for an hour.
Run a knife around edge of cheesecake, put plate on top of cheesecake and turn upside out and lever out of tin
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.