Light And Fluffy Lemon Cheesecake

• BASE
• 1 (250 g) packet arnott's granita biscuits ("or" similar)
• 125 g butter, melted
• FILLING
• 1 can evaporated milk, chilled overnight in refrigerator
• 1 packet lemon jelly crystals
• 2/3 cup hot water
• 1 packet cream cheese
• 1 teaspoon vanilla essence
• 2 lemons (juice and rind)
• 1 cup caster sugar

1. Crush biscuits and add to melted butter.
2. Press into a 9" spring form cake tin.
3. Bake in oven for 10 minutes at 180 degrees celsius.
4. Dissolve jelly in hot water.
5. Add lemon juice to make up 1 cup of liquid and also add lemon rind.
6. Whip evaporated milk until very thick.
7. Beat separately the cream cheese, sugar and vanilla.
8. Fold into beaten milk.
9. Fold in warm jelly and lemon mixture.
10. Pour into case and chill 24 hours.
11. Decorate with cream and strawberries if desired.

base, butter, filling, milk, lemon jelly crystals, water, cream cheese, vanilla essence, lemons, caster sugar

Taken from www.food.com/recipe/light-and-fluffy-lemon-cheesecake-25824 (may not work)