No-fuss Cheesecake


  • 250g packet Round Wine biscuits
  • 125g melted butter
  • 250g traditional cream cheese
  • 1 cup caster sugar
  • 1 tspn vanilla
  • ¼ cup lemon juice (no pips)
  • 85g packet lemon jelly
  • ¾ cup boiling water
  • 1 cup evaporated milk, well chilled
  • 1 cup cream


Make the usual biscuit base. Crush the wine biscuits in a food processor and combine with the melted and cooled butter.

Press halfway up the sides of a loose-based cake tin. Chill.

Into a large mixing bowl add the room temperature cream cheese, caster sugar, vanilla and lemon juice.

Squash it all with a potato masher or blend in a food processor until smooth.

Make a jelly with the boiling water.

Cool and then add to the cream cheese mixture.

In another bowl beat the evaporated milk until light and fluffy.

Tip into the cream cheese mixture.

Quickly whip the cream and tip into the mixture.

Fold everything together and pour into the crumb base.

Chill overnight. Serve with fruit.