Highlander Cheesecake

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

2 cups biscuit crumbs
100 grams butter, melted
1/4 cup water
1 tbsp. gelatine
250 grams cream cheese, softened
1 can Highlander condensed milk
1/4 cup lemon juice
2 tsp. grated lemon rind
Fresh or canned fruit

INSTRUCTIONS

Combine the biscuit crumbs and melted butter. Press over the base and sides of a 22-cm. loose-based flan tin. Chill until the crust is firm.

Place the water in a shallow bowl. Sprinkle the gelatine over and stand for 5 minutes or until the gelatine swells. Heat over hot water until gelatine dissolves. Cool. Beat the cream cheese until soft. Gradually beat in the condensed milk, gelatine, lemon juice and rind. Pour into the crumb crust. Chill until set. Decorate with fresh or well-drained canned fruit before serving.

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