TangyLemon Cheesecake

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.