TangyLemon Cheesecake

6-8
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Its a great dessert that goes down well from barbecues to dinner parties and has a real zing in it - its as old asthe hills"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (233.7 g)
  • Calories 382.5
  • Total Fat - 16.2 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 33 mg
  • Sodium - 509.5 mg
  • Total Carbohydrate - 45.5 g
  • Dietary Fiber - 3.4 g
  • Sugars - 9.3 g
  • Protein - 17.6 g
  • Calcium - 509.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 56.8 mg
  • Thiamin - 0.2 mg

Step 1

1.Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.

Step 2

Step 3

2. Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).

Step 4

Step 5

3 Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.

Step 6

Step 7

4. Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.

Step 8

Step 9

5.Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.

Step 10

You can make two smaller pies and they freeze really well.

Tips & Variations


No special items needed.

Tags : Desserts

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