Highlander cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Biscuit crumbs |
| 100 | grams | Butter; melted |
| ¼ | cup | Water |
| 1 | tablespoon | Gelatine |
| 250 | grams | Cream cheese; softened |
| 1 | can | HIGHLANDER Condensed Milk |
| ¼ | cup | Lemon juice |
| 2 | teaspoons | Grated lemon rind |
| Fresh or canned fruit | ||
Directions
Combine the biscuit crumbs and melted butter.
Press over the base and sides of a 22cm loose-based flan tin. Chill until the crust is firm.
Place the water in a shallow bowl. Sprinkle the gelatine over and stand for 5 minutes or until the gelatine swells.
Heat over hot water until gelatine dissolves. Cool.
Beat the cream cheese until soft.
Gradually beat in the condensed milk, gelatine, lemon juice and rind.
Pour into the crumb crust. Chill until set.
Decorate with fresh or well-drained canned fruit before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.