Base:
100 gm Digestive Biscuits
50 gm Butter, melted
50 gm Castor Sugar
Filling:
250 gm Philadelphia Cheese Block
2 nos Egg, Seprate it
100 gm Caster Sugar
1 tsp Vanilla Extract
1/2 no Lemon Juice
1/2 no Lemon Rind
15 gm Gelatine Powder ( 2 tbsp)
5 tbsp Water (5 X 15 ml)
150 ml Whipping Cream
Method:
Base:
1) Put the digestive biscuits in a sealed plastic bag.
2) Crush to crumbs with a rolling pin.
3) Transfer the crumbs to a bowl.
4) Pour over the melted butter & castor sugar.
5) Combine well.
6) Place them into the tin and press firmly with the bottom of a cup to create an even layer.
7) You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
8) Place in refrigerator while you prepare filling.
Filling:
1) Melt gelatine powder with water in a sauce pan. Set aside.
2) In a large mixing bowl, beat the cream cheese, whipping cream, 50 gm sugar, egg yolks, lemon juice and vanilla extract with an electric mixer until smooth then add in melted gelatine and well combine.
3) Use another mixing bowl, whisk the egg white till stiff then whisk remaining sugar until fluffy and smooth.
4) Fold lightly but throughly into the cheese mixture.
5) Spoon the mixture onto the prepared biscuit base & shake tin gentely to level the surface.
6) Chill for 3 to 4 hours, or until completely set.
7) Decorate with piped whipped cream and canned or fresh fruit of your choice.
