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  • Super Easy Lemon Cheesecake

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    Super Easy Lemon Cheesecake
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 pkg. Scotch finger biscuits
    • 3 large Packages Philadelphia cream cheese, softened
    • 1 can condensed lowfat milk
    • 300 ml whipping cream
    • 1 pkg. lemon jelly crystals
    • 1/2 c. boiling water
    • juice of 2 large lemons
    • zest of 2 large lemons
    • extra cream to decorate (optional)

    Directions

    1. Spray a medium sized deep pan with oil. Layer the biscuits on the bottom of the pan to create the crust. Dissolve the jelly crystals in the boiling water; stir to ensure they are completely dissolved and allow to cold.
    2. Cream together the cream cheese, condensed lowfat milk and lemon juice. Gently mix the cooled jelly mix into the cheese mix, mixing well.
    3. Whip the cream till stiff and gently fold through the mix. Add in lemon zest, stirring gently. Pour the cheese mix into the pan. (Do not stir too much or possibly shake it up; the air whipped in keeps it light.)
    4. Chill overnight. Decorate with whipped cream and the decorations of your choice.

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