Ingredients
SERVES 12
BASE
FILLING
LEMON JELLY TOPPING
TO SERVE
Method
- Line a 20 cm springform cake tin with baking paper, including the sides of the tin.
- Blend all the ingredients for the base in a food processor until it sticks together, adding a touch more water if needed. With wet fingers, press the base mixture into the bottom of the prepared tin.
- Place all the ingredients for the filling into a food processor. Process until very smooth. Place the filling into a medium saucepan over medium heat and stir continuously until it begins to thicken. Pour this mixture into the base and smooth the top with a spatula. Place in the fridge to set.
- While the cheesecake is setting, make the lemon jelly topping. Add all the lemon jelly ingredients to a saucepan and then simmer for about 3 minutes, stirring continuously with a whisk.
- Arrange some finely sliced lemon on top of the cooled cheesecake (leaving it in the tin for now) and then pour the lemon jelly topping over the top. Place back into the fridge to cool completely before cutting and serving with a sprinkle of puffed millet, if you like.
