Wednesday, March 12, 2014

What's Cooking Wednesday #7

Welcome back to What's Cooking Wednesday, where I go through my recipe books and finally make the dishes I have earmarked as wanting to try.

Last week's WCW was missed due to sickness in the house, horrible weather and a baking fail.

However, this week I decided to go with a recipe I knew would be good as it is out of a recipe book with a difference- my mother's handwritten collection of recipes. This book is falling apart and yellowed, with recipes cut out of magazines, recipes written out by people long deceased, and my mother's handwriting gracing most pages.

I tried her Lemon Cheesecake recipe for a dinner party and it brought back such fond memories. Fluffy on top, with a not too hard base and a yummy lemon filling- if you only try to make one cheesecake, make this one!

You will need:
  • 1 packet plain biscuits crushed
  • 4 oz butter melted
  • 1 packet lemon jelly crystals
  • 3/4 cup boiling water
  • 2 tsp lemon rind grated
  • 1 1/2 cups evaporated milk chilled well
  • 1 cup cream cheese softened
  • 1 cup castor sugar
  • 1 tsp vanilla essence
  • 1/4 cup lemon juice
Directions
Mix biscuits and butter; press into a round tin.
Dissolve jelly in boiling water. Add lemon juice and rind, cool.
Beat evaporated milk until thick, beat cream cheese and blend in sugar and vanilla. Fold into evaporated milk and then add warm jelly mixture.
Pour over crumbed base and allow to set in the freezer.
Remove from tin and slice to serve.



The layers separate so that you get a lovely soft top with a solid lemon jelly centre (that doesn't seem like jelly, more like a set custard) and the base still manages to stay soft.



The leftovers were even good the next day!



Linking up with Wake Up Wednesdays.
Wake Up Wednesdays

1 comment :

  1. Oh my mum used to do this recipe too. Real retro food!!

    ReplyDelete

I love getting comments!

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