This is a non baking cheese cake, simple and easy and everyone liked it at Monique's birthday party. I don't make a lot of chilled cheese cakes, but since it's already summer, a chilled cake seems to be more popular.
225g plain sweet biscuit
100g butter, melted
85g lemon flavoured jelly crystals
500g cream cheese
250ml thickened cream
zest of one lemon
Dessicated coconut - Plenty to sprinkle on top.
Grease and line a 3cm deep, 20cm x 30cm lamington pan.
Process biscuits in food processor until finely chopped, and then add butter and process till finely combined together, press firmly onto the base of the lamington pan and leave it in fridge to chill for 30 minutes.
Bring water to boil and add to jelly crystals, and then let it cool a bit.
Beat cream cheese, lemon zest and cream in till smooth, and gradually beat into lemon jelly mix.
Pour over the base in the lamington pan and chill in fridge for 4 hours or over night.
Sprinkle coconut over evenly before serving and cut in slices...
It's simple, and no heating up the kitchen in hot summer days... well, not a lot.