Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: biscuit base. mix crushed biscuits and melted butter together and press into tin and put in fridge. filling. dissolve jelly into boiling water; add lemon rind and juice – cool slightly. beat evaporated milk until thick. beat cream cheese until smooth; blend in sugar, vanilla essence and beaten evaporated milk. fold in warm jelly mixture. pour into the prepared biscuit crust and chill for several hours. enjoy !

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.