Classic Tangy Lemon Cheesecake |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 9 |
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This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours . Ingredients:
250 g biscuits, ginger nut or 250 g arrowroot |
175 g margarine |
1 (375 ml) can evaporated milk |
1 1/2 lemon jelly, packets |
250 g cheese, cream philly |
1 teaspoon vanilla |
2 lemons, medium |
2/3 cup water, hot |
1/2 cup sugar, granulated |
Directions:
1. Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
2. Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
3. Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
4. Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
5. Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
6. You can make two smaller pies and they freeze really well.
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