Sunshine Lemon Fridge Cheesecake

Biscuit Base

1. Line a 23 cm pie dish with baking paper if you want easier slicing later.
2. Place 1 pkt Marie biscuits (Tea biscuits), finely crumbled, into a mixing bowl and pour over 3 tbsp melted butter. Stir until the crumbs look evenly coated and slightly damp.
3. Press the crumb mixture firmly into the base of the 23 cm pie dish, using the back of a spoon or a flat glass to compact it well.
4. Pop the dish into the fridge for about 10 to 15 minutes so the base can firm up a little.

Jelly

1. In a small bowl dissolve 1 pkt (80 g) lemon flavoured jelly with 1 cup boiling water. Stir until completely dissolved.
2. Set the jelly aside and let it cool completely. It should be cool but still liquid. If it’s warm when you add it later, it can melt the cream mixture.

Cheesecake Filling

1. In a large mixing bowl, add the 1 cup whipping cream, 1 tub (250 g) softened cream cheese, and 1 tin condensed milk
2. Beat the mixture for about 2 to 3 minutes until smooth, thick, and creamy with no lumps.
3. Once the jelly is fully cooled, slowly pour the cooled lemon jelly mixture into the bowl while mixing on low speed with a handheld mixer.
4. Add 1 tsp fresh lemon zest if using and mix briefly until combined.
5. Pour the filling gently over the chilled biscuit base. Smooth the top with a spatula.
6. Place the cheesecake into the fridge and chill for about 2 hours, or until mostly set, before adding the topping.

Lemon Curd Topping

1. Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the pot, making sure the bottom doesn’t touch the water.
2. Into the bowl, add 3 large eggs, 3/4 cup caster sugar, and 1/3 cup fresh lemon juice
3. Whisk constantly for about 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and pour the mixture through a fine sieve into a clean bowl to remove any tiny egg bits.
5. Add 4 tbsp butter, cubed and whisk until the butter melts completely.
6. Stir in 1 tbsp lemon zest.
7. Cover the surface of the curd with cling wrap, touching the top so a skin doesn’t form. Let it cool completely.

Assemble the Cheesecake

1. Once the cheesecake filling has set, gently spread the cooled lemon curd over the top.
2. Return the cheesecake to the fridge for another 1 hour to firm up properly.
3. Before serving, decorate with fresh berries or whipped cream if you like.
4. Slice with a warm knife for neat pieces.
5. Keep leftovers covered in the fridge for up to 3 days.