Cold Desserts Recipes - Lemon Cheesecake

Ingredients

• 1/2 z 142g/4 3/4oz packet lemon jelly

• 450g/2 cups low-fat cream cheese

• 10ml/2 tsp grated lemon rind

• 75-115g/1/2 cup caster sugar

• a few drops of vanilla essence

• 150ml/1/2 cup Greek-style yogurt

• 8 brandy snaps

• a few fresh mint leaves and icing sugar, to decorate

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Method:

1. Dissolve the jelly in 45-60ml/3-4 tbsp boiling water in a heatproof measuring jug and, when clear, add sufficient cold water to make up to 150ml/2/3 cup. Chill in the fridge until beginning to thicken. Meanwhile, line a 450g/1lb loaf tin with clear film.

2. Cream the cheese with the lemon rind, sugar and vanilla essence and beat until light and smooth. Then fold in the thickening lemon jelly and the yogurt. Spoon into the prepared tin and chill until set. Preheat the oven to 160C/325F.

3. Place two or three brandy snaps at a time on a baking sheet. place in the oven for no more than 1 minute until soft enough to unroll and flatten out completely. Leave on a cold plate or tray to harden again. Repeat with the remaining brandy snaps.

4. To serve, turn the cheesecake out on to a board with the help of the clear film. Cut into eight slices and place one slice on each brandy snap base. Decorate with mint leaves and dust wit icing sugar.