Lemon Jewel No Bake Cheesecake

1. 1

   Base:

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   First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.

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   Grease the spring-form pan, either with butter or spray oil, this bit is up to you.

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   Crush up the biscuits until they are crumbly.

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   Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.

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   Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.

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   Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.

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   Filling:

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   Whip the cream until you get soft peaks, then set aside.

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    Beat all other fillings until smooth, then fold in the cream.

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    Pour into base then freeze for 2 hours, more if you have the time.

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    Icing:

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    Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.

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    Let cool slighly then pour onto the cake and then sprinkle with the garnishes.

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    Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.

* Per serving · 4 servings · Values may vary.

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