Lemon Cheesecake

Ingredients

Serves 8-10

Base
2 cups sweet biscuit crumbs
125g butter, melted

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

Method

1. Preheat the oven to 180ºC conventional or 160ºC fan forced.
2. Make the base by combining the biscuit crumbs and melted butter. Press onto the bottom and sides of a buttered 23cm spring-form tin. Bake for 10 minutes. Cool and chill.
3. To make the filling, first dissolve the jelly crystals in the boiling water; add the lemon juice and rind and set aside to cool slightly. Meanwhile, beat the evaporated milk until thick. In another bowl beat the cream cheese until smooth and blend in the caster sugar, vanilla and beaten evaporated milk.
4. Fold in the warm jelly mixture. Pour into the prepared base and chill for several hours or overnight.

Decorate with fresh fruit.