American Lemon Cheesecake [10-12] (Fay Anne de Freitas)
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2 cups sweet biscuit crumbs 1 pack lemon jelly 4 oz melted butter ¾ cup boiling water
| 1 dsp grated lemon rind¼ cup lemon juice 12 oz can chilled evaporated milk 8 oz Philadelphia cream cheese
| 1 cup castor sugar1 tsp vanilla essence Whipped cream |
Crumb crust
- Combine biscuit crumbs and melted butter. Press onto bottom and sides of a buttered 9” spring form tin or cake tin with removable base.
- Bake in a moderate oven 180F for 10 minutes.
- Cool and then chill.
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Filling
- Dissolve jelly crystals in boiling water.
- Add lemon rind, and lemon juice. Cool slightly,
- Beat the milk until thick.
- Beat cheese until smooth and then blend in sugar, vanilla essence and the beaten milk.
- Fold in the warm jelly mixture.
- Pour into prepared crumb crust.
- Chill for several hours or overnight if practical.
- Serve decorated with stiffly whipped cream.
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