INGREDIENT
200g Digestive Biscuits
5 tbls unsalted Butter
200g Philadelphia cream cheese
1pkt Lemon jelly
3/4 cup hot water
500 ml fresh cream
2tbls lemon juice
1 can ( 595g) pie filling (Strawberry,Blueberry or Cherry)
5 tbls unsalted Butter
200g Philadelphia cream cheese
1pkt Lemon jelly
3/4 cup hot water
500 ml fresh cream
2tbls lemon juice
1 can ( 595g) pie filling (Strawberry,Blueberry or Cherry)
METHOD
To make crust:
Place biscuits in food processor bowl, process 30 seconds or until finely crushed. Add butter, process further 15 seconds. Press biscuit mixture firmly into the base of a 20 cm round spring form cake tin. Refrigerate while preparing filling.
Place biscuits in food processor bowl, process 30 seconds or until finely crushed. Add butter, process further 15 seconds. Press biscuit mixture firmly into the base of a 20 cm round spring form cake tin. Refrigerate while preparing filling.
To make filling:Mix jelly with 3/4 cup of hot water. Cool.
Using electric beaters, beat fresh cream. When it half done, gradually add cream cheese. Slowly add lemon jelly & lemon Juice. Pour cheese mixture evenly over the biscuit mixture. Refrigerate overnight.
Using electric beaters, beat fresh cream. When it half done, gradually add cream cheese. Slowly add lemon jelly & lemon Juice. Pour cheese mixture evenly over the biscuit mixture. Refrigerate overnight.
To make topping:Just open the can and pour over the cheese mixture. Refrigerate until ready to serve.
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