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Lemon Jelly Cheesecake
  • 20'Prep time
  • 200'Total time


1 Step

Stir the biscuit crumbs into the melted butter and press into the base of a 20 cm spring form tin.

2 Step

Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until the point of setting. Gradually whisk the cooled jelly into the Philadelphia.

3 Step

Whip the cream until it just holds its shape and gently fold into the Philadelphia mixture. Pour over the crumb base and chill for 2-3 hours until set. Decorate with fresh fruit before serving.

Ingredients for 10

  • 100 g digestive biscuit crumbs
  • 50 g butter, melted
  • 1 lemon jelly
  • 200 ml boiling water
  • 1 small lemon, rind and juice
  • 300 g Philadelphia Original, softend
  • 150 ml whipping cream
  • fresh fruit to decorate
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Total rating Your rating
9 Ratings
Nutritional Information
Typical values Per Serving
Energy 1121.9 kj
Energy 267.9 kcal
Fat 21.6 g
Carb 16.1 g
Protein 4.1 g
Saturated fat 13.4 g
Salt 0.2 g
Dietary fibre 0.3 g
Sugars 10.6 g
1 user comments for this recipe
  • Flake
    I crumbed up 2 flakes and sprinkled it on top just before serving and it was just yummy.
    Rachel Cotter · 24 12 2013 07:34 ·