Easy Lemon Cheesecake


  • 1 1/4 cups sweet biscuit crumbs
  • 80g butter, melted
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 400g can sweetened condensed milk
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1/3 cup lemon juice
  • 2 tablespoons grated lemon rind


  1. COMBINE biscuit crumbs and butter and press into the base of a 20cm springform pan; chill.
  2. BEAT PHILADELPHIA using an electric mixer until smooth. Beat in condensed milk and gelatine mixture until smooth, then add lemon juice and rind and beat until combined.
  3. POUR mixture into prepared base and refrigerate 3 hours or overnight.