Base
- 1 pkt (250g) gingernut or buttersnap biscuits
- 1/4 cup butter, melted
Filling
- 1 cup mixed dried fruit
- 1/4 cup rum or brandy
- 500g Philly cream cheese
- 1/2 cup cream
- 1/2 cup caster sugar
- 1 tbsp (or 1 sachet) gelatine dissolved in 2 tbsp water
- 1 tbsp lemon juice or 2 tbsp finely grated lemon rind
Method
- Put mixed fruit and brandy in bowl and marinate overnight.
- 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.
- Beat the Philly, caster sugar and cream until smooth.
- Add gelatine mix and lemon juice (or rind). Mix thoroughly
- Fold in marinated fruit mix.
- Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
