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Richard Olney

Lemon jelly cheesecake

150g biscuits
75g butter
Tin of condensed milk
Lemon jelly
200g Philadelphia
Lemon

Mix butter and biscuits to make base in 20cm dish and chill
Whip milk and cheese
Melt jelly in 150ml water
Add zest and half juice of lemon
Add this to milk and cheese.
Cover and chill.


Source: Nicholas Clee

03/08/2007