Simple Lemon Cheesecake Slice

The simplest of creamy, zesty lemon cheesecakes never fails to the hit the spot, you can't stop at one piece.  

Servings: 12


  • 250 g packet butternut snap biscuits, finely crushed
  • 125 g (½ cup) butter, melted
  • 2 teaspoon powdered gelatine
  • 2 tablespoon water
  • 500 gram cream cheese, softened to room temp
  • 1 x 395 g can sweetened condensed milk
  • ½ cup (125 mL) thickened cream
  • 1 x 80 g tube Gourmet Garden , Cold Blended Paste


(per Serving)

Nutrition information coming soon.


  • 1 Line the base and sides of an 18 cm x 28 cm slice pan with baking paper, allowing a 5 cm overhang. Combine biscuit crumbs and butter in a bowl. Press firmly and evenly over base of prepared pan. Set aside in refrigerator.
  • 2 In a small microwave proof bowl sprinkle gelatine over the water. Microwave on high (100%) for about 15 seconds; stir to dissolve gelatine. Cool for 5 minutes.
  • 3 Place cream cheese in a bowl and beat with an electric mixer until smooth. Gradually beat in condensed milk, cream, Gourmet Garden Zesty Lemon Paste and finally the gelatine mixture.
  • 4 Pour over biscuit base and smooth top. Refrigerate for 2- 3 hours or until firm. Slice to serve.