 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
A quick and easy cheesecake. Ingredients:
175 g crushed cookies (digestives are good) |
50 g butter, melted |
1/2 teaspoon ground cinnamon |
1/2 cup boiling water |
1 (3 ounce) package lemon jell-o gelatin |
1/2 cup lemon juice |
1 teaspoon grated fresh lemon rind |
1 (284 g) can condensed milk |
250 g cream cheese |
1 teaspoon vanilla essence |
Directions:
1. The Base:.
2. Mix all 3 ingredients together.
3. Press into a round 23cm tin.
4. Put in the fridge to chill.
5. The Filling:.
6. Dissolve the Jell-o with the boiling water.
7. Add lemon rind and lemon juice.
8. In another bowl beat condensed milk and cream cheese together until blended.
9. Add vanilla essence and Jell-o mix to cream cheese mix.
10. Beat together until well blended.
11. Pour mixture on top of crumbed crust base.
12. Refrigerate until set. (I usually leave it to set overnight).
13. For a change all the lemon ingredients (Jell-o, rind and juice) can be changed to lime or orange.
|
|