Ingredients:
1 cup sweet biscuit crumbs
1/3 cup butter, melted
2 X 250 Cream Cheese, softened at room temperature
2 teaspoons gelatine dissolved in
¼ cup boiling water
1 X 400g can sweetened condensed milk
½ cup lemon juice
2 tablespoons grated lemon rind
Directions:
MIX biscuit crumbs with melted butter and press into base of a 20cm springform pan. Chill.
BEAT the cream cheese with an electric beater until smooth, mix in gelatine mixture, condensed milk, lemon juice and rind.
POUR onto crumb base and chill in refrigerator (2 - 3 hours or overnight). Top with a selection of fresh fruits and serve.
Serves 8.
Tip: 1 cup of biscuit crumbs equal approximately 10 sweet biscuits, crushed.
1 cup sweet biscuit crumbs
1/3 cup butter, melted
2 X 250 Cream Cheese, softened at room temperature
2 teaspoons gelatine dissolved in
¼ cup boiling water
1 X 400g can sweetened condensed milk
½ cup lemon juice
2 tablespoons grated lemon rind
Directions:
MIX biscuit crumbs with melted butter and press into base of a 20cm springform pan. Chill.
BEAT the cream cheese with an electric beater until smooth, mix in gelatine mixture, condensed milk, lemon juice and rind.
POUR onto crumb base and chill in refrigerator (2 - 3 hours or overnight). Top with a selection of fresh fruits and serve.
Serves 8.
Tip: 1 cup of biscuit crumbs equal approximately 10 sweet biscuits, crushed.
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