SWEET

Lemon Cheesecake

Recipe from Chelsea Sugar

Serves 12

Ingredients

1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
125g Tararua Butter melted
1 packet lemon jelly
3/4 cup boiling water
grated rind and juice of 1 lemon
400g Meadow Fresh Cream Cheese
3/4 cup Chelsea White Sugar
375ml can evaporated milk well chilled (keep in fridge overnight)
1 tsp vanilla essence

1
Mix crushed biscuit crumbs and melted Tararua Butter. Press into the base of a 21cm spring form well- greased cake tin. Bake for 10 minutes at 150°C. Cool.
2
Melt jelly in boiling water. Add rind and juice of the lemon. Beat the Meadow Fresh Cream Cheese with the Chelsea White Sugar, add to jelly, stirring until well combined and creamy smooth. In a separate bowl, whip chilled evaporated milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.
3
Tip: Garnish with berries

Tip: Garnish with berries