This really couldn't get much easier unless you bought it, but let me give you a piece of sage advice I learned from making this. Don't bother with the icing unless it's not humid. I made the icing and chilled it within an inch of its life - and it ended up sliding off the slice. Straight down the sink. Don't let that dishearten you though - as my playgroup mums will tell you - it doesn't need it anyways - it's DELICIOUS on its own.
In fact, some mums (who shall remain nameless aren't you lucky...!) had second and even third helpings. This slice would be fabulous for a barbeque or any kind of celebration.
You don't need to be juicing and zesting 50 gadzillion lemons either - just one. The lemony taste sensation comes from the cheaty part - the lemon jelly mix. You could make this with any jelly mix you like to make a flavoured cheesecake. Give it a go!
Ingredients:250g plain sweet biscuits (I used Arnotts nice biscuits)
125g butter, melted
1 packet lemon jelly crystals
500g cream cheese
2 teaspoons finely zested lemon rind
1/3 cup thickened cream
2 cups icing sugar
2 tb lemon juice
2 tb dessicated coconut
Grease lamington or deep baking tray and line with baking paper.
In a food processor or just in a plastic bag, crush biscuits until fine crumbs. Add melted butter and mix well. Press into bottom of your tray and then place in the refrigerator for a minimum of 30 minutes.
Mix your jelly with 250ml boiling water and stir until jelly crystals have dissolved. Set aside to cool for 10 minutes (whilst your base is cooling)
In a mixing bowl add cream cheese with the lemon zest. Whip until light and fluffy, add cream and whip for a little while longer until it is a thick, creamy, even consistency.
Add the cooled jelly mix gradually whilst beating until all combined.
Pour over your chilled base. Return to fridge for about 4 hours (I left mine overnight)
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