Cheesecake Slice

Serves 15

Ingredients:

250g plain sweet biscuits (I used Arnotts nice biscuits)

125g butter, melted

1 packet lemon jelly crystals

500g cream cheese

2 teaspoons finely zested lemon rind

1/3 cup thickened cream

2 cups icing sugar

2 tb lemon juice

2 tb dessicated coconut

Method:

Grease lamington or deep baking tray and line with baking paper.

In a food processor or just in a plastic bag, crush biscuits until fine crumbs.  Add melted butter and mix well.  Press into bottom of your tray and then place in the refrigerator for a minimum of 30 minutes.

Mix your jelly with 250ml boiling water and stir until jelly crystals have dissolved.  Set aside to cool for 10 minutes (whilst your base is cooling)

In a mixing bowl add cream cheese with the lemon zest.  Whip until light and fluffy, add cream and whip for a little while longer until it is a thick, creamy, even consistency.

Add the cooled jelly mix gradually whilst beating until all combined. 

Pour over your chilled base.  Return to fridge for about 4 hours (I left mine overnight)

Mix icing sugar and  enough lemon juice to make a thick icing, pour over slice and return to fridge for about 15 minutes or until set.