Mum's Lemon Cheesecake Recipe

Name: Mum's Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed granita biscuits; 125 g butter (melted); lemon jelly crystals (1 pkt); ¾ cup boiling water; 1 tablespoon grated lemon rind; ¼ cup lemon juice; 1 ½ cups evaporated milk (must be well chilled); 250 g Philadelphia Cream Cheese (room temperature); 1 cup caster sugar; 1 teaspoon vanilla essence

Servings: persons

2 cups crushed granita biscuits
125 g butter (melted)
lemon jelly crystals (1 pkt)
¾ cup boiling water
1 tablespoon grated lemon rind
¼ cup lemon juice
1 ½ cups evaporated milk (must be well chilled)
250 g Philadelphia Cream Cheese (room temperature)
1 cup caster sugar
1 teaspoon vanilla essence

1
Biscuit Base.
2
Mix crushed biscuits and melted butter together and press into tin and put in fridge.
3
Filling.
4
Dissolve jelly into boiling water; add lemon rind and juice cool slightly.
5
Beat evaporated milk until thick.
6
Beat cream cheese until smooth; blend in sugar, vanilla essence and beaten evaporated milk.
7
Fold in warm jelly mixture.
8
Pour into the prepared biscuit crust and chill for several hours.
9
Enjoy !

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups crushed granita biscuits, 125 g butter (melted), lemon jelly crystals (1 pkt), ¾ cup boiling water, and more.

Yes, Mum's Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mum's Lemon Cheesecake

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