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Cheesecake recipe
Cheesecake recipe
  • Serves: 8

  • Prep time:

    plus cooling time
  • Cooking time:

    plus cooling time
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The beauty of this chilled no-bake cheesecake recipe is that you donít have to use gelatine to make it set; instead the magic ingredient is a lemon flavoured jelly! It has a lovely crisp chocolate-y biscuit base and the topping is light and refreshingly tangy but with a smooth and creamy texture.


For the base:
  • 175g digestive biscuits, crushed
  • 50g butter, melted
  • 40g plain chocolate, melted

For the filling:

  • 135g packet lemon jelly, cubed
  • 175ml boiling water
  • Juice of 1 large orange
  • 200g reduced fat soft cheese, softened
  • 200ml double cream, softly whipped
  • Pared strips of orange rind, to decorate

To make a strawberry cheesecake use a strawberry jelly and replace the orange juice with 75ml strawberry puree.


  1. For the base, grease and line the base of a 20cm round spring form tin. Mix together the crushed biscuits, melted butter and chocolate and spoon into the tin, pressing down smoothly with the back of a spoon. Chill in the fridge.
  2. For the filling, dissolve the jelly in the boiling water then stir in the orange juice. Leave in a cool place until the jelly is cold and just starting to set.
  3. Beat the cream into soft cheese until very smooth. Using an electric whisk, gradually whisk in the jelly. Pour the mixture over the biscuit base and chill in the fridge for 3-4 hrs until set. Remove from the tin and serve decorated with strips of orange rind.

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