LEMON CREAM CHEESE CAKE

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INGREDIENTS

300 g -  digestive biscuits or ginger biscuits, crushed 140 g -  butter

FILLING


  • 1- packet of lemon jelly
  • 3 - tsp water
  • 500 g - cream cheese
  • 280 g - jar lemon curd
  • 125 ml - sour cream
  • makes a 9 inch (23 cm) cake

PREPARATION

Grease a 23 cm ( 9 inches ) loose bottom cake tin

METHOD 1

Melt the butter in a small saucepan over a low heat, and leave to cool slightly.

METHOD 2

Put the crushed biscuits into a large bowl and add the melted butter, and mix well.

METHOD 3

Empty the biscuit mixture into the greased cake tin and press down and roughen surface with a fork. Place in the fridge for about 15 minutes.

Cut the lemon jelly into small pieces and place in a saucepan with the water and melt over a low heat.

METHOD 4

In a separate mixing bowl beat the cream cheese with an electric mixer until smooth. Slowly add the jelly liquid, lemon curd and sour cream, and beat until smooth.

METHOD 5

Remove the flan tin from the fridge, and pour the filling over the biscuit. Refrigerate until firm.

METHOD 6

Before serving decorate with slices of lemons.


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