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Lemon Jelly Cheesecake
Ingredients
  • 200g gingernut biscuits, coarsely broken
  • 75g butter, melted
  • ½ cup (70g) macadamias, toasted, coarsely chopped
  • Filling
  • 1 tablespoon cold water
  • 1 teaspoon powdered gelatine
  • 250g cream cheese, at room temperature, chopped
  • 2 tablespoons caster sugar
  • 395g can sweetened condensed milk
  • ⅓ cup (80ml) lemon juice
  • 200ml thickened cream
  • Lemon jelly
  • ¾ cup (180ml) strained fresh lemon juice
  • 2 tablespoons caster sugar
  • 2 teaspoons powdered gelatine
Steps
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