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PdfBASE
Preheat oven to 150°C
Grease a 20cm springform tin
To make the base, mix biscuit crumbs with melted butter and then press into prepared tin.
Cook in the oven for about 10 minutes
Put in the fridge to cool.
FILLING
To make the filling, beat the cream cheese and sugar until combined.
In a separate bowl, beat the evaporated milk until very thick.
Add cream cheese mixture and beat in.
Dissolve the jelly crystals in hot water and allow to cool.
When cold, add lemon juice to the jelly, then add the jelly to the cream cheese mixture and stir well.
Pour on to the biscuit base and refrigerate until set.
Spread whipped cream over the cake and decorate with grated lemon zest.