Sunday, 15 December 2013

Quick & easy lemon cheesecake

This is seriously the easiest cheesecake you'll ever make. It is a family recipe that we have been enjoying for many years thanks to my Aunty Mel who is known for her amazing desserts.  This one has a surprising ingredient which is 'lemon jelly'.  Sometimes when you make a cheesecake there is always doubt whether it will set properly but not with this recipe - I guarantee it will set every time!

It is a great summer recipe when you are having guests and is perfect over the Christmas period. It is extremely quick & easy to make & tastes absolutely delicious! Put this on your menu for Christmas day and your family & friends will love you for it.

Amanda x

Lemon Cheesecake


  • spray oil
  • 200g plain sweet biscuits (arrowroot, butternut, etc)
  • 100g butter, melted
  • 500g cream cheese, softened
  • 2 x 400g tins condensed milk
  • 1pkt lemon jelly crystals
  • 3/4 cup boiling water
  • 1/2 cup lemon juice

1)    Spray the inside of a 22cm springform tin with oil.  Line the base & sides with baking paper as shown in the picture below.

2)    Place half the biscuits in a large zip lock bag & roll with a rolling pin until crushed to a fine crumb consistency.   Repeat with remaining  biscuits.  This step can be done in a food processor to save time.

3)    In a large bowl, combine crushed biscuits & melted butter.  Mix well. Pour into base of cake tin & press down firmly.  Chill in freezer while you complete the following steps.

4)   Rinse out bowl used in step 3.  Add cream cheese & beat with electric mixer until smooth. 

5)   Gradually add condensed milk, beating after each addition.

6)    In a small bowl, combine jelly crystals & boiling water.  Stir until jelly is dissolved.  Add lemon juice & stir to combine.

7)    Gently add the lemon & jelly mix to the cream cheese & beat until combined.

8)   Pour over chilled base & refrigerate to set.  Overnight is best (minimum time is 5 hrs).


This recipe & more can be found in my cookbook 'Food before 5'.  
 Purchase for only $19.95 (FREE POSTAGE) from

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