CHILLED LEMON CHEESE CAKE

Crumb Crust:

240 gm digestive biscuits crushed

(or any biscuits with out cream)

150 gm melted butter

Method:

Combine biscuit crumble & butter.

Press into the bottom of a spring form

tin with removable base.

Chill while preparing the filling.

FILLINGS:

31/2 tbsp gelatine powder, mixed

with 250ml of boiling water

½ tbsp grated lemon rind

60ml lemon juice

1 tin evaporated milk

(must be well-chilled)

240 gm cream cheese

190gm caster sugar

1 tbsp vanilla essence

METHOD:

Dissolve gelatine powder in boiling water.

Cool, add lemon rind & juice.

Whisk evaporated milk till thick & double

in bulk, set aside.

Beat cheese until smooth, add caster

sugar & vanilla essence, beat well.

Fold in milk, lemon & gelatine mixture.

Pour into the prepared crumb-crust &

chill overnight before serving.