Baked ones would be nice or unbaked fine. Just want a fail proof easy one.
Tangy lemon vs the more sweeter fake lemon taste would be nice.
Thanks!
korbo,
Dec 20, 7:48am
On the back of the Lemon (or maybe it was Lime) Greggs jelly is the easy one.
christin,
Dec 20, 8:02am
Thanks, is that a tangy lemon juice type one? I mean not sour but like real lemons,, I have tried a jelly one and it wasn't very lemony,. May have been a different one tho
petal1955,
Dec 20, 10:13am
Lemon Cheese Cake
From a very old recipe book
1 lemon jelly, 1 cup castor sugar, tin evapourated milk (well chilled) 3/4 c boiling water, juice 2 lemons, 8 oz cream cheese (250g) Dissolve jelly in the water and add the lemon juice. Beat the milk, cheese & sugar together. Add the jelly and mix through. Pour over biscuit base. ++++++++++++++++++++++++++++++- +++++++++++++++++++++++++ Lemon Cheesecake Ingredients 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor) 125g butter melted 1 packet lemon jelly 3/4 cup boiling water grated rind and juice of 1 lemon 400g cream cheese 3/4 cup white sugar 375ml can evaporated milk well chilled (keep in fridge overnight) 1 tsp vanilla essence Method Mix crushed biscuit crumbs and melted butter. Press into the base of a 21cm spring form well-greased cake tin. Bake for 10 minutes at 150°C. Cool.
Melt jelly in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the sugar, add to jelly, stirring until well combined and creamy smooth. In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.
Tip: Garnish with berries ++++++++++++++++++++++++++++++- ++++++++++++++++++++++++
Lemon Cheesecake Biscuit base 2 packets crushed malt biscuits, 200gms melted butter. Combine together and press into a large oven tray lined with silver paper. Bake at 350 for 10 minutes and allow to cool. Filling: 1 packet lemon jelly, 3/4 cup boiling water, 2 tbsp grated lemon rind, 1 cup castor sugar, juice of 3 lemons, 1 tsp vanilla, 1 can evaporated milk, chilled. Container of cream cheese, 250grms pinch of salt. Dissolve jelly in boiling water, add lemon rind and juice. Beat evaporated milk in chilled bowl until thick. Add pinch of salt. Beat in cream cheese until smooth, then blend in sugar, vanilla. Fold in warm jelly. Pour onto biscuit base and chill for several hours.
This is a very old recipe and has no gelatine. I am going to make this and top with some raspberries but it goes very well passionfruit as a topping. It is very lemony, tangy and nice.
1 quiche pan sprayed well otherwise the base will stick and will be difficult to get out. A shallow pie pan will do well too.
Base 1 pkt arrowroot or any sweet biscuit crushed 125g butter melted Mix together. If the biscuit mixture is too dry (arnotts biscuits are very dry) then add another 25g melted butter. Press into the quiche pan. Use a tablespoon to make the base smooth and make sure you go up the sides too. Chill in the fridge while making the filling.
Filling 250g traditional cream cheese at Room Temp (low fat does not work ) 1 tin condensed milk 100ml fresh squeezed lemon juice. if you want a bit more lemon flavour then add zest of 1 lemon.
Beat cream cheese till there are no lumps. Add half a tin condensed milk and beat in, then add the half and beat in. Scrape the sides of the bowl and beat again to make sure there are no chunks of cream cheese. Add lemon juice and mix well. Spread onto the base. Leave for a few hours to chill. This won't set like gelatine based ones but it does a soft set like pot set yoghurt. I am always told it is one of the best cheesecakes.
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