Ingredients
2 Lattice biscuits
250g unsalted butter
250g caster sugar
250g Philladelphia cream cheese
1 gelatine
¼ cup lemon juice
fresh or bottled is fine
Equipment
- 1 rectangle baking tray
- 1 grease-proof paper
- 1 microwave
Instructions
- Cream the butter, sugar and cream cheese.
- Heat the lemon juice (microwave is fine) and stir in gelatine. Add to creamed mix and mix until completely smooth.
- Line a rectangle baking tray with grease-proof paper, leaving some flapping out the sides of the tray so you can lift the slice out once set.
- Lay Lattice biscuits in bottom of tray (shiny side down), cutting biscuits to fit right to the sides.
- Spread the creamed mix evenly over the layer of biscuits.
- Add another layer of biscuits to finish (shiny side up this time).
- Refrigerate until set.
- Cut into slices.
Notes
Tip
Finding a tray to fit this slice is problematic. You will need to cut a few biscuits to get it to fit most trays. Any tray you use will need to be at least 4cm deep to accommodate the cheescake slice.
Tip
I found that the cheese mix was a little too runny after I added the gelatine so I put it in the fridge for 20 minutes to let it firm up a little before I assembled the slice.
Storage
Store the slice in the refrigerator until ready to serve. Leftovers can be kept in an airtight container in the fridge.
