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Edwina's lemon cheesecake



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
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

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.



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Add a comment
  • 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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