Serves 12-14
250g digestive biscuit crumbs
3tbsp melted butter
Filling
1kg cream cheese at room temperature (Philadelphia style works best)
4 Eggs
300g caster or granulated sugar
1tbsp lemon extract
2 tsp vanilla Extract
Preheat oven to 180 C. Lightly butter the bottom and sides of a 9 inch pan. Combine the crumbs and melted butter. Press the mixture evenly onto the bottom of the pan (or slightly up the sides if desired). With an electric mixer, beat the cream cheese until smooth add the eggs, sugar, lemon and vanilla. Beat thoroughly, scraping the sides of the bowl occasionally. Spoon the mixture over the crust and set the pan on a baking sheet and bake for 45 minutes to 1 hour. Allow to cool in an area free from draughts and then refrigerate until completely cold until serving.
My mother-in-law makes a delicious no-cook version with Jelly. It's a bit less sophisticated but fab for quick parties! Just do as above until you get to the topping...
½ x 410g can Evaporated Milk, chilled 200g pack Soft Cheese 3 limes
In a bowl, dissolve the jelly in 100ml boiling water. Stir with a spoon then set aside to cool. Meanwhile, whisk the evaporated milk in a large bowl using an electric or balloon whisk, until light and fluffy, and doubled in volume. Then whisk in the cream cheese until smooth and well combined. Take the finely grated zest and juice of 2 of the limes. Finely slice the remaining lime and set aside. Add all the juice and half of the zest to the cream cheese mix then whisk in the jelly. (Keep the rest of the zest chilled.) Pour over the biscuit base and chill for 2 hours or until set. Decorate with the reserved lime zest and slices of lime.
Posted 1 year ago