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


  • 100 g digestive biscuit crumbs
  • 50 g butter, melted
  • 1 lemon jelly
  • 200 ml boiling water
  • 1 small lemon, rind and juice
  • 280 g Philadelphia Original
  • 150 ml whipping cream
  • fresh fruit to decorate


  • Stir the biscuit crumbs into the melted butter and press into the base of a 20 cm spring form tin.
  • Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until on the point of setting. Gradually whisk the cooled jelly into the Philadelphia.
  • Whip the cream until it 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.


Nutritional Information

Typical values Per recipe
Energy 10511.0 kj
Energy 2510.0 kcal
Fat 183.0 g
Carb 177.0 g
Protein 35.0 g
Saturated fat 107.0 g
Salt 5.0 g
Dietary fibre 5.0 g
Sugars 115.0 g