Lemon Cheesecake

8 oz Ginger Nut biscuits - crushed
2 oz butter - melted
1 lemon jelly
¼ pint boiling water
1 small can evaporated milk - chilled
whipped cream and peanut brittle to decorate

(1) Mix the crushed biscuits and melted butter together and press into the base of a 7 inch flan dish or loose bottomed sponge tin. Chill for 1 hour.

(2) Dissolve the jelly in the boiling water and make up to ½ pint with cold water. Put in the fridge until almost set.

(3) Whisk the evaporated milk until thick and fold into the jelly. Pour over the biscuit base and leave to set in the fridge.

(4) Decorate with whipped cream and small pieces of peanut brittle.

Serves 6.

(Sent in by Lynn Baker)

Use Ctrl + P to print just the recipe text only.