Lemon Cheesecake

Try this delicious Lemon Cheesecake and you'll never want to try another cheesecake recipe again.

A perfectly baked cheesecake will be puffed around the edges and will jiggle in the centre when shaken.

Thanks to CSR for this devine desert.


2 cups sweet biscuit crumbs
125g butter, melted

1 packet lemon jelly crystals
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon grated lemon rind
375g can evaporated milk, chillled,
250g cream cheese, softened
1 cup CSR Caster Sugar
1 tespoon vanilla essence
Fresh fruit to decorate

Preheat the oven to 180C, make the base by combining the biscuit crums and melted butter.

Press onto the bottom and sides of a buttered 23cm sprint-form tin. Bake for 10 minutes. Cool and chill.

To make the filling, first dissolve the jelly crystal in the boiling water, add the lemon juice and rind and set aside to cool slightly.

Meanwhile, beat the evaporated milk until think. In another bowl beat the cream cheese until smooth and blend in the CSR Caster sugar, vanilla and beaten evaporated milk.

Fold in the warm jelly mixutre, pour into the prepared base and chill for several hours or overnight.

Decorate with fresh fruit and serve.

Serves 8-10