Mum's Lemon Cheesecake

• 2 cups crushed granita biscuits
• 125 g butter (melted)
• lemon jelly crystals (1 pkt)
• 34 cup boiling water
• 1 tablespoon grated lemon rind
• 14 cup lemon juice
• 1 12 cups evaporated milk (must be well chilled)
• 250 g Philadelphia Cream Cheese (room temperature)
• 1 cup caster sugar
• 1 teaspoon vanilla essence

1. Biscuit Base.
2. Mix crushed biscuits and melted butter together and press into tin and put in fridge.
3. Filling.
4. Dissolve jelly into boiling water; add lemon rind and juice cool slightly.
5. Beat evaporated milk until thick.
6. Beat cream cheese until smooth; blend in sugar, vanilla essence and beaten evaporated milk.
7. Fold in warm jelly mixture.
8. Pour into the prepared biscuit crust and chill for several hours.
9. Enjoy !

granita biscuits, butter, lemon jelly crystals, boiling water, lemon rind, lemon juice, milk, philadelphia cream cheese, caster sugar, vanilla essence

Taken from www.food.com/recipe/mums-lemon-cheesecake-318631 (may not work)