No Bake Lemon Cheese Cake

Ingredients:

• 1 packet of digestive biscuits
• 1 tbsp icing sugar
• 4 oz melted butter, hot

Ingredients for filling:

• 1 tbsp gelatin crystals
• 2 tbsp hot water
• 4 fl oz. boiling water
• 1 tsp lemon rind
• 1 tbsp lemon juice
• 1 tin evaporated milk, chilled overnight
• 8 oz Philadelphia cream cheese
• 5 tbsp condensed milk

Ingredients for topping:

• ½ can sliced peaches
• 2 tbsp gelatin crystals
• 2 fl oz boiling water 

 

Directions:

1.        Crush biscuits till fine; mix with icing sugar, add hot melted butter and stir till well mixed. Press biscuit mixture to bottom and sides of low cake tin. Chill for 2 hours.

2.       Heat gelatin and water over low heat till dissolved. Combine gelatin solution with 115 ml boiling water, lemon rind and juice. Set aside.

3.       Whip chilled evaporated milk till thick, remove to a bowl. Add cream cheese to condensed milk and stir till combined.

4.       Mix together gelatin mixture, whipped evaporated milk and cream cheese mixture is well combined and smooth.

5.        Pour filling into biscuit crust in tin and decorate with sliced peaches. Dissolve 2 tbsp gelatin in water over low heat. Allow to cool for a while and pour over peaches. Chill overnight to set.

Note:
Pour boiled gelatin over peaches when gelatin is about to set.