Recipes+
Ingredients
Method
1.Place jelly crystals in a medium heatproof bowl. Add boiling water. Stir until crystals are dissolved. Add juice. Cover with plastic food wrap, chill 20 minutes or until jelly is the consistency of an egg white.
2.Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Arrange 18 biscuits, in a single layer, over base of prepared pan.
3.Using an electric mixer, beat cream cheese and sugar in a medium bowl until well combined.
4.Using electric mixer with clean beaters, beat 3/4 cup of cream in a small bowl until soft peaks form. Gently fold cream into cream cheese mixture. Add jelly, gently stir until combined.
5.Spread cream cheese mixture over biscuits in pan. Top with remaining biscuits. Cover with plastic food wrap. Chill 3 hours or until set. Cut cheesecake into pieces. Beat remaining cream until soft peaks form. Serve cheesecake topped with cream and sprinkled with zest.
You will need 2 lemons. For 36 biscuits, buy a 250g packet. Clever idea: When limes are in season, add lime juice to jelly instead of lemon.
Note
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