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light cheesecake

Prep time:
Servings: 10


Cost per serving $0.56 view details


  1. Melt the butter while crushing the biscuits (I put 3 at a time on greaseproof paper and roll a rolling pin over them), Mix together and line a loose-bottomed cake tin using the mixture, lining well up the sides.
  2. Dissolve the jelly in the 6 fl oz of hot water and squeeze the lemons. Cream together the cheese and the sugar until they are light and beat in the jelly and lemon juice. Whisk the chilled evaporated milk as stiff as possible. (Keep can in the fridge for a few hours beforehand). Fold into the cheese mixture.
  3. Fill the cake tin with the cheese mixture and put to chill in the refrigerator for 4 hours to set.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 67g
Recipe makes 10 servings
Calories 146  
Calories from Fat 124 85%
Total Fat 14.14g 18%
Saturated Fat 8.5g 34%
Trans Fat 0.0g  
Cholesterol 42mg 14%
Sodium 124mg 5%
Potassium 90mg 3%
Total Carbs 3.12g 1%
Dietary Fiber 0.2g 1%
Sugars 2.56g 2%
Protein 2.41g 4%



  • Jeanne McRorey
    July 21, 2009
    This recipe is VERY similar to my Mother's version of "Luby's" Lemon Cheesecake. We called it "Air Cheesecake". I cannot find her recipe and will make this one since it us the closest to my Mother's. Will let you know! Thank you Jenny. ~Jeanne McRorey

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