Jen'S Uncooked Lemon Cheesecake - cooking recipe

Ingredients

Base
1 (250 g) packet plain sweet biscuits (I use 'Nice' biscuits)
125 g butter (melted)
Filling
1 (400 g) can evaporated milk (unsweetened condensed milk , well chilled)
250 g cream cheese
1 cup caster sugar
1 teaspoon vanilla essence
2/3 cup hot water
1 -2 lemon, juice of
1 (85 g) packet lemon jelly

Preparation

Base:
Crush biscuits and mix with melted butter.
Press into a 25cm spring form pan coming a little way up sides if desired.
Bake for 10mins only at 150'C/300'F.
Cool.
Filling:
Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
Beat cream cheese, sugar and vanilla essence well.
Beat chilled milk until very thick in a large bowl.
Add cheese & sugar mixture and beat in well.
Add in the lemon jelly and beat thoroughly.
Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
Decorate as desired.
Variation:
For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.