Base:
- 1 pkt (250g) plain biscuits - e.g. Nice
- 1/3 cup butter, melted
Filling:
- 500g Philadelphia cream cheese
- 1 cup cream
- 3/4 cup caster sugar
- 1/4 cup lemon juice
- 2 teaspoons lemon rind (optional)
- 2 cups mixed berries (if frozen, thaw first)
- 3 teaspoons dissolved in 1/4 cup boiling water
Method:
- Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
- Beat the Philly and caster sugar until smooth. Beat in the gelatine mixture until just combines. Add cream and lemon juice and beat until fully mixed.
- Gently fold through lemon rind and half the berries
- Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
- Top with remaining berries.
