Kindly contributed by Annie Taylor.
- ½ pkt of milk arrowroot biscuits
- ½ pkt of butternut snap biscuits
- 125g butter chopped
- 1 tin of condensed milk
- 1 pkt lemon jelly
- 250g cream cheese
- ½ cup boiling water
- 1 tsp finely grated lemon rind
- ½ cup lemon juice
- 1 tsp vanilla essence OR ½ tsp of vanilla paste
Place biscuits in Thermomix and mix on Speed 8 for about 10 seconds or until evenly crushed. SET ASIDE.
Place butter in the bowl and melt for 2 minutes at 50deg on Speed 2. Add biscuit crumbs to butter and mix on Reverse Speed 3 until well combined (approx. 10 seconds).
Line the base of a spring form cake tin with baking paper, put crumb base into spring form cake tin and press around base to make a case. Place in fridge to set whilst filling is made. Clean your bowl.
Mix the jelly and boiled water together in a separate jug and stir until the crystals have dissolved. Add the lemon rind and juice and stir. Set aside to cool
Place cream cheese, condensed milk and vanilla into the bowl and blend together on Speed 7 for about 2 mins or until very smooth and slightly thickened. Once jelly mixture has cooled slightly, add to cream cheese mix and beat on speed 7 for about 1 minute. Pour into biscuit base and place in fridge to set. This usually takes about an hour.