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1 Edwina's lemon cheesecake

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Edwina's lemon cheesecake

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Ingredients

10 portion(s)

  • 250 grams granita biscuits (one packet)
  • 150 grams Carnation evaporated milk (cold)
  • 1 package lemon jelly (85g)
  • 1 package Philadelphia cream cheese (250g)
  • 125 grams sugar
  • 125 grams Butter
  • 1 juice of lemon or lime (add zest too if you like)
  • 200 grams Boiling water
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Set oven to 180 degrees.

    Boil kettle and measure out 200g or 1 cup. Add jelly crystals. Allow to cool.

    Add butter to a small saucepan and melt. Meanwhile, place biscuits in TM bowl and mix until broken up. Add to the melted butter and mix. Place on base and sides of a spring form cake pan. Bake in oven for about 5 minutes. Cool.

    Add the carnation milk to the TM bowl (no need to rinse if most of the crumbs are out). Mix on spped 9 for 2-3 minutes. Set aside. No need to rinse bowl. Add cheese, cooled jelly mixture, sugar, juice and zest to TM bowl and mix on speed 6 until it resembles cream. Add in the evaporated milk and mix on spped 6 for about 6 seconds.

    Pour into cooled biscuit base. Place in fridge until set.

    Enjoy!


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made these in little

    Submitted by daniellehcp on 28. December 2015 - 16:56.

    I made these in little individual pots. Crushed the biscuits and added melted butter but didn't bake. Squashed down with the bottom of a glass. They turned out lovely! I served with some grated zest on top..

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