To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice ...
Dissolve jelly in the water. Add lemon juice. Cool. Set aside. In large size bowl soften cream cheese and gradually beat in jelly mixture. Beat chilled evaporated milk till thick. Fold evaporated ...
Our top tips for making cheesecake are to use fresh eggs and full-fat cream cheese for a great result. Baking in a bain-marie (that's a roasting tray full of hot water) can help prevent cracking ...