Lemon Cheesecake

Cooking: N/A
Storage: 1 week 
Yield: 9" cheesecake (8-10 x half-pint jars)

Serve jars of delicious lemon cheesecake at your next event with fresh fruit, lemon curd or fruit pie filling!

250g (1/2lb) biscuits
120g (1/4lb) butter

1/4 cup boiling water
3 teaspoons gelatine
500g (1lb) cream cheese
3/4 cup castor sugar (superfine sugar)
1/4 cup lemon juice
1 cup pure cream (35% fat)

Soften cream cheese.
Remove from the refrigerator 1 hour before use, or remove from wrapping and microwave for 30-60 seconds.
Prepare jars. 
Wash jars and lids in hot, soapy water, rinse and dry before use.

Make base.
Melt butter. Crush biscuits in a food processor into fine crumbs and stir in melted butter, mixing well. Distribute biscuit mix amongst jars and press into jar bases. Refrigerate jars whilst preparing the cheesecake filling.

Dissolve gelatine in boiling water (in a small bowl), stirring well.
Make cheesecake filling.
Beat softened cream cheese and sugar together until smooth. Beat in the gelatine mixture and beat well to combine. Add the lemon juice and cream and beat until mixture is smooth. Distribute filling amongst jars (do not fill to the top, leave room for the fruit topping). Seal jars.
Refrigerate jars of cheesecake for 3-6 hours before serving.
Consume cheesecake within 7 days.

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