JELLY CHEESECAKE

Ingredients for the base.....230gm of plain sweet biscuits, 150gm of butter/ marg (melted). Filling......110gm of cream cheese, 3/4 cup of castor sugar, 375ml can of evaporated milk, chilled, 85 gm packet of of lemon jelly crystals, 1 cup of boiling water, 1 tbs of lemon juice, 300 ml of whipped cream and the grated zest of 1 lemon. Preheat your oven to 160 deg C. Dissolve the jelly crystals in the boiling water and set aside to cool. Grease a 20cm springform pan. To make the base, mix the biscuit crumbs with the melted butter/ marg, then press into the prepared pan, over base and up around the sides. Cook in the preheated oven for 10 minutes, then put in the fridge to cool. To prepare the filling, beat the cream cheese and sugar until combined. In a separate bowl beat the evaporated milk until very thick. Now add the cream cheese mixture to thickened evaporated milk and beat in to incorporate. When the jelly mixture is cold stir in the tbs of lemon juice. Add the jelly mixture to the cream cheese mixture and stir well. Pour the filling mixture over the biscuit base. Refrigerate until set, about 4 hours. To finish off the jelly cheesecake, spread the whipped cream over the cake and top with grated lemon zest.