Saturday, 31 December 2016


(the salt is in the biscuits)

250 grams arnotts lemon crisp biscuits
80 grams butter, melted
500 grams cream cheese, softened
1 can condensed milk
3 teaspoons gelatine
1/4 cup boiling water
1/3 cup lemon juice

300 mls thickened cream
1/2 cup icing sugar
lemon essence to taste
yellow food colour (optional)
crushed peanuts
sour sprinkles (optional)

line the bottom of a 24 cm spring form tin with baking paper. grease the
sides of the tin.

blitz or finely crush the biscuits.
mix the butter into the biscuits until well combined.
press the biscuits across the bottom and a bit up the sides of the tin.

mix the gelatin with the boiling water, stirring till dissolved. put aside.

using an electric mixer, beat the cream cheese  until smooth.

beat in condensed milk and gelatine until smooth, then add lemon juice and beat until
well combined and thickening.

pour mix into base and refrigerate at least 3 hours.

whip the cream with the icing sugar and lemon essence and colour if desired
(I whipped the cream, put some on top of the cheesecake and then coloured the rest)

pipe or spoon on the cream and sprinkle with the crushed peanuts and sprinkles.

keep covered in the refrigerator.

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