1 1/4 cups sweet biscuit crumbs
1/3 cup lemon juice3 teaspoons gelatine, dissolved in 1/4 cup boiling water
400g can sweetened condensed milk
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Combine biscuit crumbs and butter and press into the base of a 20cm springform pan; chill.
Beat PHILADELPHIA using an electric mixer until smooth.
Beat in condensed milk and gelatine mixture until smooth
Add lemon juice and beat until combined.
Pour mixture into prepared base and refrigerate 3 hours or overnight.
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