Lemon Cheesecake
Base:
300 gram packet plain biscuits
75 grams margerine
75 grams butter
Crush the biscuits into crumbs. Melt the butter and margarine, add to the biscuits and mix well. Press into a 20-25cm round pie tin and chill.
Filling:
1 packet lemon jelly
250 grams cream cheese (full fat)
3/4 cup caster suger
Juice of one lemon
250 mL cream
Dissolve jelly in 1 cup of boiling water then place it in the fridge for about 2 hours, until it is congealed but not set. It should be completely cold.
Beat the cream cheese until it is soft and fluffy. Add sugar and lemon juice and beat in well.
Whip the cream until it is thick and then fold into the cream cheese mixture. Gently mix the congealed jelly into the filling.
Spoon the filling into the base and chill the cheesecake overnight.
