Lemon Jelly Cheesecake

Crust:

175g crusted Gluten Free biscuits

50g melted butter

to 1 tsp cinnamon (to taste)

Mix all ingredients together, press into 23cm round springform pan, chill.

Filling:

cup boiling water

1 packet lemon jelly crystals

cup lemon juice

1 tsp grated lemon rind

1 tin sweetened condensed milk

250g cream cheese (use light cream cheese if you prefer)

1 tsp vanilla essence (real is nicer)

Pour boiling water over the jelly crystals and stir until dissolved.

Add lemon juice and rind.

Beat condensed milk and cream cheese together

Add vanilla and jelly mix to cream cheese mix, blend well.

Pour into the crumb crust.

Refrigerate until set.