Jen's Uncooked Lemon Cheesecake

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 (250 g) packet plain sweet biscuits (i use 'nice' biscuits)
• 125 g butter (melted)
• 1 (400 g) can evaporated milk (unsweetened condensed milk , well chilled)
• 250 g cream cheese
• 1 cup caster sugar
• 1 teaspoon vanilla essence
• 2/3 cup hot water
• 1 -2 lemon, juice of
• 1 (85 g) packet lemon jelly

Recipe

• 1 base:.
• 2 crush biscuits and mix with melted butter.
• 3 press into a 25cm spring form pan coming a little way up sides if desired.
• 4 bake for 10mins only at 150'c/300'f.
• 5 cool.
• 6 filling:.
• 7 dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
• 8 beat cream cheese, sugar and vanilla essence well.
• 9 beat chilled milk until very thick in a large bowl.
• 10 add cheese & sugar mixture and beat in well.
• 11 add in the lemon jelly and beat thoroughly.
• 12 pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
• 13 decorate as desired.
• 14 variation:.
• 15 for a pineapple cheesecake add a well drained medium size can of crushed pineapple. some of the drained juice can be used with the water when making up the jelly.