Nan’s lemon cheesecake

For the base
• ½ packet of Marie biscuits
• 2 tablespoons of butter

Filling
• ½ packet of lemon jelly
• 250g cream cheese (original) softened
• ½ tin evaporated milk (340ml) chilled from the fridge
• ½ cup of caster sugar
• 2 – 3 lemons (juice and rind)

Step one
Pre-heat oven to 180 degrees

Step two
Crush up half a packet of biscuits in the food processor until very small pieces are formed. Add the melted butter. Press into the bottom of a deep spring-form cheesecake tin and squish down firmly.

Step three
Put in the oven for 10 minutes and then put in the fridge while you make the filling.

Step four
In a large bowl, add the softened cream cheese and the sugar, set aside.

Step five
In a separate bowl, add half a tin of the chilled evaporated milk and finely grate 2 teaspoons of lemon rind. Beat together until the mixture is light and fluffy.

Step six
In a third bowl, mix together half a packet of lemon jelly crystals with ½ cup of boiling water and stir to dissolve. Then squeeze 2 – 3 lemons to make-up to a full cup.

Step seven
Now start to add the evaporated milk and lemon mix to the original cream cheese bowl. Use a beater on a low-to-medium speed to gradually add in the evaporated milk and lemon a bit at a time. Once all mixed together, beat together on a medium speed for a minute or two.

Step eight
Get your base from the fridge and carefully pour the mixture into the tin. Put straight into the fridge and leave overnight (for at least several hours).

Slice and enjoy!