Name: Lemon Cheesecake
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 155 g plain biscuits; 155 g caster sugar; 125 g butter melted; 250 g cream cheese; 1 lemon zested; 1/2 packet lemon jelly; 150 ml hot water; 1 1/2 tsp arrowroot; 1 tbs butter

by oldsheila Last updated on 07/09/2019

An old fashioned cheesecake. - oldsheila

Ingredients

155 g plain biscuits
155 g caster sugar
125 g butter melted
250 g cream cheese
1 lemon zested
1/2 packet lemon jelly
150 ml hot water
1 1/2 tsp arrowroot
1 tbs butter

Method

Step 1

Place a 20 cm flan pan on a flat surface plate, or a loose bottomed flan ring.
Step 2

Use a rolling pin to crush and crumble biscuits.
Step 3

Put into a bowl and combine with 60 g caster sugar and melted butter.
Step 4

Press mixture into the flan tin with the back of a spoon.
Step 5

Beat cream cheese with 60 g caster sugar and the grated lemon rind.
Step 6

Mix the jelly with 150 mL hot water, stir to dissolve and cool.
Step 7

Beat into the cream cheese mixture a little at the time. When smooth, pour into flan case and chill just enough to set.
Step 8

Blend 3 tablespoons lemon juice with 150 mL water.
Step 9

Blend arrowroot with a little of the lemon liquid and place into a saucepan.
Step 10

Add 30 g sugar and bring to the boil, stirring. Boil until clear.
Step 11

Add the knob of butter and cool to luke warm.
Step 12

Pour over the cheese filling to coat it. Chill until required.

Recipe Notes

from Australia’s Best Recipes team

This flan with the refreshing sharpness of lemon offsets the mild, creamy flavour of the cheese. I use half a lemon jelly tablet but you can use jelly crystals. And I prefer to use Marie biscuits.