This tangy lemon cheesecake is quick to make and is ideal for
entertaining as it can made and chilled a few hours before
eating.
Ingredients
Method
Pulse the butter, Gregg's Crumble Mix and flour in a food
processor until the mixture resembles crumbs. Press into the base
and onto the sides of a 23 cm loose bottom flan tin. Chill while
the filling is prepared.
Dissolve the Gregg's Lemon Jelly crystals in the boiling water,
then cool. Add the cream cheese, lemon juice and rind to the jelly
and beat with an electric mixer until the mixture is smooth.
Pour onto the biscuit base and refrigerate until set.