Lemon Jelly Cream Cake

Ingredients

Base

• 200 g digestive biscuits
• 100 g melted butter

Cream layer

• 400 g cream cheese
• 200 ml heavy cream
• 100 g powdered sugar
• 1 tsp vanilla
• 2 tbsp lemon juice

Top layer

• 1 packet lemon jelly
• 400 ml hot water
• lemon slices (for decoration)

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Instructions

1. Crush biscuits and mix with melted butter.
2. Press the mixture into a baking pan to form the base. Chill 20 minutes.
3. Beat cream cheese, powdered sugar, vanilla, lemon juice, and whipped cream until smooth.
4. Spread the cream over the biscuit base. Refrigerate 1 hour.
5. Dissolve lemon jelly in hot water and let cool slightly.
6. Pour jelly over the cream layer.
7. Add lemon slices and refrigerate 3–4 hours until set.