No Cook Lemon Cheesecake

A community recipe by Jennypen

Not tested or verified by Nigella.com

Introduction

This is a recipe I inherited from my mom, the best baker I know. It's light and refreshing and best of all...no oven! The cream cheese mixture makes enough to make 2 large cheesecakes.

Ingredients

Serves: 8-10

8 ounces graham crackers (bashed!)
3 ounces melted butter
2 packets lemon jelly
⅘ pint hot water
2 ounces superfine sugar
8 ounces cream cheese
1 tin mandarin segments

Method

No Cook Lemon Cheesecake is a community recipe submitted by Jennypen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make the base by adding crushed digestives to butter, mix and then press into the bottom of your tin.

Make jelly using 1pint of boiling water and then leave it in fridge untill almost set.

Blend cream cheese, sugar, drained mandarins and almost set jelly together. (I use a hand held stick blender)

Whip the cream untill it is at soft peak stage. Fold the whipped cream into the jelly mixture.

Pour over biscuit base. Leave in fridge to set. Enjoy!

Additional Information

This cheesecake can be frozen and thawed in advance of eating. If I have any left over cream cheese mixture I like to pour it into pretty cups and when it is serve as a lovely light mousse! You can change the flovour of this by using a different flovour jelly and canned fruit - I recommend strawberries!