TangyLemon Cheesecake
"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"
Ingredients
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 by Step Method
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
No special items needed.