85g packet lime flavoured jelly
465g packet cheesecake mix
250g cream cheese, chopped, at room temperature
1 ½ cups milk
juice of a lemon
Dissolve jelly in 1 cup boiling water, add in ½ cup cold water. Set aside to cool. Line a 20cm x 30cm shallow slice pan with baking paper, allowing it to extend over the longest sides. Place the crushed biscuit mix into a bowl and add the butter as directed. Mix well.
Spoon in the pan and press into the base firmly. Use the base of a glass to press in firmly. Chill for 15 min. While you prepare the filling.
Place the cream cheese into a bowl and beat with electric beaters until smooth. Add the cheesecake mixture, and the milk then beat slowly until combined. Increase speed and beat well for 2 min. Then add the lemon juice. Mix well. Spread over the base of the base.
Chill until cheesecake starts to firm. Pour cooled jelly over the cheesecake. Chill for 4-5 hr or overnight or until set.
Remove the cheesecake from the pan and place onto a board. Cut cheesecake into 5 bars, then turn and cut into four to give 20 pieces. Serve with wedges of kiwifruit.