| Servings | serves |
Ingredients
- 1 packet Jelly Crystals
- 4 teaspoons Gelatine Powder
- 250 grams Cream Cheese
- 1 tin Sweetened Condensed Milk
- 1 packet Marie Biscuits
- 1/2 cup Lemon Juice
- 100 grams Butter
Ingredients
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Instructions
- Spray Jel Ring and seals with oil. Secure small seal to jel ring.
- Mix jelly crystals in jug, adding 1 teaspoon gelatine. Pour into Jel Ring and place in fridge to set (you do not want it to set completely).
- Beat Cream Cheese and Condensed Milk, add lemon juice and remaining 3 teaspoons of gelatine. Combine thoroughly.
- Cover set jelly (do not let the jelly to set completely as this will result in jelly sliding off cheesecake) with cheesecake mixture and refrigerate until firm.
- Crumb biscuits and mix with melted butter.
- Gently press biscuit mixture onto cheese using back of a spoon.
- Fit large seal and express as much air out as possible. Massage the seal over the crumb mixture as this will help to pack it together. Refrigerate for a minimum of 2 hours. (Can be kept for up to a week in the fridge)
- Remove from fridge and run warm water over Jel Ring. Remove large seal and place a plate over the base, invert Jel Ring. Gently remove small seal and cheesecake will drop to plate, gently lift Jel Ring off the cheesecake.
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