This tangy lemon cheesecake is quick to make and is ideal for entertaining as it can made and chilled a few hours before eating.
How to Cook
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.
100g butter, cubed
200g Gregg's Classic Crumble Mix
1 packet Gregg's Lemon Jelly
1 ½ cups boiling water
250g cream cheese
1 lemon, juice & rind
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