No-Bake Lemon Cheesecake
Posted on 08/08/2010
1 packet (200g) sweet rice cookies. (make sure it's a gluten free brand)
80g melted unsalted butter
250g packet soft cream cheese, room temp
185ml very chilled (not frozen) evaporative milk
zest of 1 orange
1/2 cup freshly squeezed orange juice
1 packet Vitarium Tropical jelly
1/2 cup boiling water
3 tablespoon caster sugar
Place a mixing bowl in the fridge to chill, for later use. Brush a spring-form cake tin with some of the melted butter.
Add rest of melted butter to finely crushed biscuits, and press into tin, using the bottom of a glass to press down. Refrigerate while making the filling.
Melt jelly in 1/2 cup boiling water. Put aside to become room temperature
Blend cream cheese and caster sugar until light and fluffy, then add zest and juice slowly to the cream cheese mixture and mix to combine. Put aside.
Place evaporated milk in the chilled mixing bowl and whisk at high speed until peaks form.
Slowly fold the Vitarium Tropical Jelly into the milk, followed by the cheese mixture.
Pour mix onto the biscuit base and refrigerate for at least 5 hours before serving. TIP: To aid removal of cheesecake from the tin, place a hot tea towel around the tin for a couple of minutes before releasing spring-form mechanism. Decorate with cream or seasonal fruit if desired. Enjoy!