MENU
 
 
 
 

  • Lemon Cotswold

    1 vote
    Lemon Cotswold
    Prep time:
    Servings: 10
    by JennyThomas
    2 recipes
    		 >
    light cheesecake

    Ingredients

    • 3 oz butter
    • 1 lemon jelly or 1 packet lemon jello
    • 2 lemons
    • 1/2 lb caster sugar (refined granulated sugar)
    • 6 oz digestive biscuits (any crumbly cookies)
    • 6 fl oz water
    • 6 oz Philadelphia cream cheese
    • 1/2 large can evaporated milk

    Directions

    1. Melt the butter while crushing the biscuits (I put 3 at a time on greaseproof paper and roll a rolling pin over them), Mix together and line a loose-bottomed cake tin using the mixture, lining well up the sides.
    2. Dissolve the jelly in the 6 fl oz of hot water and squeeze the lemons. Cream together the cheese and the sugar until they are light and beat in the jelly and lemon juice. Whisk the chilled evaporated milk as stiff as possible. (Keep can in the fridge for a few hours beforehand). Fold into the cheese mixture.
    3. Fill the cake tin with the cheese mixture and put to chill in the refrigerator for 4 hours to set.

    Similar Recipes

    Comments

    • Jeanne McRorey
      Jeanne McRorey
      This recipe is VERY similar to my Mother's version of "Luby's" Lemon Cheesecake. We called it "Air Cheesecake". I cannot find her recipe and will make this one since it us the closest to my Mother's. Will let you know! Thank you Jenny. ~Jeanne McRorey

      Leave a review or comment