Tangy Uncooked Lemon Cheesecake
Biscuit crumb crust:
500g cream cheese (not fat reduced)
Using only one jelly, with extra sugar, makes for a softer cake. Try both and see which you prefer.
Dissolve jelly/jellies (and sugar if used) in the water and lemon juice over medium heat. Don't let it boil. Leave until partly set, whip until thick, add zest and whip again.
Beat the softed cream cheese, then beat this into the whipped jelly mixture. Finally, fold in the whipped cream. You can do this with a hand mixer on a fairly low speed. Pour into prepared crumb crust and leave in fridge until set. For a really high cake (or simply a bigger one) use both 2 jellies and a 250gm carton of sour cream (real sour cream; not milk cultured in some way to slightly resemble sour cream). Beat the sour cream into the cream cheese before adding the whipped cream.
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