Base:
- 1 pkt (250g) shortbread biscuits - e.g. Scotch Finger
- 1/3 cup butter, melted
Filling:
- 500g Philadelphia cream cheese
- 300mL cream
- 3/4 cup caster sugar
- juice of 1 lemon
- rind of 1 lemon (optional)
- 3 teaspoons gelatine dissolved in 1/4 cup boiling water
Icing:
- lemon curd (optional)
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.
- Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
- Top with lemon curd before serving.
