Serves 8 see picture below.


250grm/8oz plain biscuits
125grm/4oz butter, melted
3 tsp gelatine
250grm/8oz cream cheese
8o ml; / 4fl oz lemon juice
1 tsp grated lemon rind
125grm/4oz caster sugar
250 ml;/8fl oz double cream whipped

1.Lightly grease a 20cm springform tin with melted butter.
Line the base with baking paper/greaseproof.
Finely crush the biscuits in a food processor or in a bag
with a rolling pin. Mix together with the melted butter. Press
into the base and side of the tin and refrigerate for 10 minutes.

2.Sprinkle the gelatine over 2 tablespoons of water in a small
bowl. Place over a pan or bowl of hot water and leave until
spongy. Stir until dissolved. Beat the cream cheese, lemon juice,
rind and sugar with electric beater for 4-5 minutes, until smooth.
add the cooled gelatine to the bowl and beat well.

3.Using a large metal spoon, fold the whipped cream into the cream cheese mixture. Spoon evenly into the tin, carefully smooth the surface and refrigerate until set.

Now for some cheating:-
Instead of using gelatine dissolve a jelly in the 2 tablespoons of boiling water. The jelly can be of any flavour you wish, so you could have strawberry cheesecake lemon cheesecake etc; this enhances the flavour.

I only put the biscuits in the base of the tin.
I finish the top of the cheesecake, with squash undiluted, bring it to the boil, I use the micro wave (depending on which flavour cheesecake) and thickened with cornflour, spoon over the top, when it is set.

Also another suggestion, instead of plain biscuits, if I make a lemon cheesecake I would use ginger biscuits, as ginger and lemon go well together.

“Play around with recipes, its good fun.”



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