Cool and creamy cheesecake

Method

1. Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it.

2. Beat the Philadelphia until silky smooth. Add the milk, sugar, lemon rind and juice. Mix thoroughly.

3. Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.

Nutritional Information

Typical values per serving

Energy 1473.2kJ / 351.8 kcal
Protein 6.5g
Carbohydrate 31.8g
of which Sugars 19.2g
Fat 23.1g
of which Saturated Fat 14.0g
Fibre (Englyst) 0.4g
Sodium* 0.3g
*Equivalent as Salt 0.8g