Easy peasy no-bake lemon cheesecake

This creamy cheesecake gets is texture from a mixture of cream cheese and evaporated milk. We love that it's a no-bake dessert and the lemony tang from lemon juice and jelly crystals hits all the right notes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a 22cm (base size) round springform pan. Line base and side with baking paper.

Step 2

Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan and use a straight-sided glass to press firmly over base and 1cm up side of pan. Place in the fridge until firm.

Step 3

Use electric beaters to beat the cream cheese in a bowl until smooth. Add the sugar and beat until combined

Step 4

Use clean electric beaters to beat the evaporated milk in a separate bowl until light and fluffy (it will be frothy and have increased in volume). Gradually add to the cream cheese mixture and beat until combined.

Step 5

Place the lemon juice in a medium measuring jug. Add the jelly crystals and stir until well combined. Add enough boiling water to make the mixture up to 1 cup in amount.

Step 6

Gradually add the jelly mixture to the cream cheese mixture and beat until combined. Add the lemon rind and stir until combined

Step 7

Pour the mixture over the base. Place in the fridge for 6 hours or overnight until the cheesecake is firm.

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