Base
1¼ cups shortbread biscuits, crushed
75g butter, melted
1¼ cups shortbread biscuits, crushed
75g butter, melted
Filling
500g block PHILADELPHIA Cream Cheese, softened
¾ cup caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
200g (1 block) CADBURY White Baking chocolate, melted
1 cup cream, lightly whipped
500g block PHILADELPHIA Cream Cheese, softened
¾ cup caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
200g (1 block) CADBURY White Baking chocolate, melted
1 cup cream, lightly whipped
Garnish
Fresh berries, for decoration
Icing sugar, for dusting
Fresh berries, for decoration
Icing sugar, for dusting
make it
- COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
- BEAT the PHILADELPHIA Cream Cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted CADBURY White Baking chocolate and cream.
- POUR the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.
