Easy peasy no-bake lemon cheesecake

Words - Tishaniya Seneviratne

Ingredients

• 250g packet Marie biscuits (or any other plain sweet biscuit)
• 200g butter, melted
• 250g cream cheese, at room temperature, chopped
• 155g (3/4 cup) caster sugar
• 385g can evaporated milk, chilled
• 80ml (1/3 cup) fresh lemon juice 
• 85g packet lemon jelly crystals
• 125ml (1/2 cup) boiling water
• 1 lemon rind finely grated

Method

• Grease a 22cm (base size) round spring form pan. Line base and side with baking paper.
• Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan and use a straight-sided glass to press firmly over base and 1cm up side of pan. Place in the fridge until firm.
• Use electric beater to beat the cream cheese in a bowl until smooth peaks arrive. Add the sugar and beat until combined.  
• Use a clean electric beater to beat the evaporated milk in a separate bowl until light and fluffy (it will be frothy and have gradually increased in volume). Gradually add to the cream cheese mixture and beat until combined. 
•  Place the lemon juice in a medium measuring jug. Add the jelly crystals and stir until well combined. Add enough boiling water to make the mixture up to 1 cup in amount.
• Gradually add the jelly mixture to the cream cheese mixture and beat until combined. Add the lemon rind and stir until combined.
• Pour the mixture over the base. Place in the fridge for 6 hours or overnight until the cheesecakeis firm.