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Lemon Cheesecake

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

2	oz	Butter
4	oz	Biscuits; (crumbs,I use digestive biscuits)
8	oz	Soft cheese
2		Egg yolks
2	oz	Caster; (fine) sugar
1		Lemons; rind and juice of, up to 2
1/2	oz	Gelatine
5	oz	Yohurt

INSTRUCTIONS

Mix melted butter and biscuits and spred over bottom of 8 inch cake tin
chill till set. Line tin with parchment paper first.
Filling: melt gelatine in 1/2 cup water mix all ingrediens in bleder or by
hand till smooth pour over base and chill 2-3 hrs till set.Decorate with
fruit.
Posted to JEWISH-FOOD digest by Susanne Korff <susanne@cytanet.com.cy> on
May 29, 1998

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