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  • Cheese Cake

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    Sue Sherratt
    471 views2 pages
    Lemon jelly, lemon juice and rind of one lemon needed for filling. Lemon jelly dissolves in boiling water, adds juice and zest of one lemon. Mix cheese with sugar, add vanilla, then add lemon to milk. When case is cold, pour in mixture. Keep in refrigerator.

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    Lemon jelly, lemon juice and rind of one lemon needed for filling. Lemon jelly dissolves in boiling water, adds juice and zest of one lemon. Mix cheese with sugar, add vanilla, then add lemon to milk. When case is cold, pour in mixture. Keep in refrigerator.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    471 views2 pages

    Cheese Cake

    Uploaded by

    Sue Sherratt
    Lemon jelly, lemon juice and rind of one lemon needed for filling. Lemon jelly dissolves in boiling water, adds juice and zest of one lemon. Mix cheese with sugar, add vanilla, then add lemon to milk. When case is cold, pour in mixture. Keep in refrigerator.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    CHEESE CAKE

    Crust What you need

    1 pkt nice biscuits 250 g butter What you do Crush biscuits, mix with melted butter. Press into spring form tin. Bake in moderate oven for 10 minutes.

    Filling What you need 1 cup Carnation milk (almost frozen) 1 pkt lemon jelly cup boiling water 12 ozs Philadelphia cheese Juice and rind of one lemon

    1 tsp vanilla cup sugar What you do Whip milk until it doubles in quantity and is frothy. Dissolve jelly in boiling water, add juice and rind of lemon. Beat cheese with sugar, add vanilla. Add cheese to milk, whip, then add lemon to milk. When case is cold, pour in mixture. Keep in fridge.

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