American Lemon Cheesecake [10-12] (Fay Anne de Freitas) - Family de Freitas

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Recipes
American Lemon Cheesecake [10-12] (Fay Anne de Freitas)
2 cups sweet biscuit crumbs
1 pack lemon jelly
4 oz melted butter
¾ cup boiling water

1 dsp grated lemon rind
¼ cup lemon juice
12 oz can chilled evaporated milk
8 oz Philadelphia cream cheese

1 cup castor sugar
1 tsp vanilla essence
Whipped cream
Crumb crust

  1. Combine biscuit crumbs and melted butter. Press onto bottom and sides of a buttered 9” spring form tin or cake tin with removable base.
  2. Bake in a moderate oven 180F for 10 minutes.
  3. Cool and then chill.
Filling

  1. Dissolve jelly crystals in boiling water.
  2. Add lemon rind, and lemon juice. Cool slightly,
  3. Beat the milk until thick.
  4. Beat cheese until smooth and then blend in sugar, vanilla essence and the beaten milk.
  5. Fold in the warm jelly mixture.
  6. Pour into prepared crumb crust.
  7. Chill for several hours or overnight if practical.
  8. Serve decorated with stiffly whipped cream.

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