Oh what can I say about this totally delicious and lemony cheesecake? Are there enough adjectives in the dictionary to describe the sharp yet sweet heavenly taste? Not sure but it’s a smooth and fresh tasting cheesecake and very easy to make. It uses lemon jelly as the setting agent.
I doubled up the base from the original recipe as I felt it was too thin and I used Hob Nob biscuits for a change from digestives which also meant that I didn’t add any sugar to the base ingredients – always a good thing 😉 Also don’t be tempted to use jelly granules here – use the good old squares of jelly for a perfect result.
I’ve given the Gluten Free substitutions below to make this for everyone to enjoy!
