Monday, May 7, 2012
I found this delicious cheesecake in my CWA Classics book. For starters, the biscuit base is just divine. And the cheesecake itself - to die for! It's really easy to make and the flavour & texture are so good. I accidentally didn't chill my evaporated milk & I think this contributed to part of the cake collapsing in transit (oops!) - so I would recommend not transporting this one, and serving it straight out of the fridge (hey, it still tasted good!) It made a lovely combined birthday cake for my dear mum & sister - thoroughly enjoyed by all!
230g Nice biscuits
150g butter, melted
110g cream cheese
3/4 cup sugar
375ml can evaporated milk, chilled
85g packet lemon jelly crystals
1 cup boiling water
1 tablespoon lemon juice
whipped cream and grated lemon zest, to serve
Preheat oven to 150 degrees celsius. Grease a 20cm springform tin.
To make base, mix biscuit crumbs with the melted butter, then press into prepared tin. Cook in the oven for about 10 minutes, then put in the fridge to cool.
To make filling, beat the cream cheese and sugar until combined. In a separate bowl beat the evaporated milk until very thick. Add cream cheese mixture and beat in. Dissolve jelly in the hot water and allow to cool. When cold, add lemon juice to the jelly, then add jelly to the cream cheese mixture and stir well. Pour into the tin on top of the biscuit base. Refigerate until set.
Decorate with whipped cream and lemon zest.