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Cool and Creamy Cheesecake
Grated rind and juice of 1
, lightly whipped
A selection of fresh
s for decoration
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.
Beat the Philadelphia until silky smooth. Add the milk, sugar, lemon rind and juice. Mix thoroughly.
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 (here's one I made earlier) crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.
For an extra fruity version, replace the lemon and milk with 250g mashed or pureed soft fruit (i.e. raspberries or strawberries) and add to the Philadelphia with sugar.
Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.
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