Lemon Jelly Cheesecake

    (18)
    4 hours 20 minutes

    A no bake lemon cheesecake which uses lemon jelly crystals and fresh lemon juice for perfect flavour and texture. So easy to make!


    29 people made this

    Ingredients
    Serves: 24 

    • 2 1/2 cups digestive biscuit crumbs
    • 125g butter, melted
    • 1 packet lemon jelly crystals
    • 1 cup boiling water
    • 220g packet cream cheese
    • 1 cup white sugar
    • 1 teaspoon vanilla essence
    • 3 tablespoons lemon juice
    • 340ml evaporated milk

    Directions
    Preparation:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours20min 

    1. Mix together the biscuit crumbs and melted butter. Press 2 cups of the mixture into the bottom of a round cake tin and set aside the rest for the topping. Dissolve jelly crystals in boiling water, set aside to cool but not set.
    2. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the jelly mixture and lemon juice. In a separate bowl, beat the evaporated milk until thick. Fold milk into the cream cheese mixture. Pour into the prepared tin.
    3. Chill for 4 hours, then sprinkle with remaining crumb mixture.

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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (14)

    by
    14

    It was very good!! I changed teh recipe a bit because I didn't have lemon gelitan or evaporated mil. What I did was replace the evaporated milk with a little bit of normalmilk and just cut the amount of lemon juice in half so it wouldn't be sour,but just enough to give it a hint of lemon. It turned out great though!  -  08 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    13

    I followed the recipe completely and it was great. I made it 2 days in advance because I was concerned that it might be runny but it wasn't. I served it at a baby shower and every one loved it. I put cherries in a dish on the side and let everyone decide if they wanted them or not.  -  20 May 2002  (Review from Allrecipes USA and Canada)

    by
    8

    Made this with a premade pie shell crust and halved the recipe, it was a perfect amount. However it didn't come out like my mom's which is almost exactly the same recipe so I don't know what happened. It wasn't really cheesy or lemony enough. Maybe I overwhipped the evaporated milk or didn't use exactly half the jello pack, who knows. Was a bit runny as well. Served with frozen berries boiled with sugar, water and cornstarch.  -  14 Feb 2010  (Review from Allrecipes USA and Canada)

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