Lemon Jelly Cheesecake Recipes

LEMON CHEESECAKE MADE WITH LEMON JELLY (JELLO) AND EVAPORATED MILK

Steps:

• Crush the biscuits, melt butter and combine.
• Press into the bottom and sides of a 22cm springform cake pan
• Bake in a moderate oven for 10 minutes.
• Dissolve jelly in the hot water then add the lemon juice and set aside.
• Whip the evaporated milk until very thick.
• Meanwhile separately beat the cream cheese and add the sugar and vanilla.
• Add the cream cheese mixture to the well whipped evaporated milk.
• While the mixer is still going add in the (still warm) lemon jelly mixture.
• Pour the filling into the biscuit case and chill for 24 hours.
• Garnish with strawberries or crushed pineapple.

JEN'S UNCOOKED LEMON CHEESECAKE

Steps:

• Base:.
• Crush biscuits and mix with melted butter.
• Press into a 25cm spring form pan coming a little way up sides if desired.
• Bake for 10mins only at 150'C/300'F.
• Cool.
• Filling:.
• Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
• Beat cream cheese, sugar and vanilla essence well.
• Beat chilled milk until very thick in a large bowl.
• Add cheese & sugar mixture and beat in well.
• Add in the lemon jelly and beat thoroughly.
• Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
• Decorate as desired.
• Variation:.
• For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.