LEMON CHEESE CAKE

Ingredients

2 oz- margarine
4 oz - digestive biscuits
powdered sweetener - if wanted

Filling
12 oz - 'Philadelphia' cream cheese
powdered sweetener
juice of 2 large or 3 small lemons ( 6 Tablespoons )
1 - grated lemon zest
2 Tablespoons -of cold water
1/2 oz - gelatine
1/4 pint double cream

Procedure

Melt the margarine in a saucepan.

Remove from the heat and add the crushed biscuits and a little powdered sweetener if wanted.

Mix well and turn into a 7 inch flan tin or dish 1 and 1/2 inches deep. Press the mixture flrmly around the sides and base, then chill for half an hour.

Beat the cheese, lemon juice and zest in a bowl until smooth - add sweetener to taste.

Put the water into a small saucepan, sprinkle on the gelatine and leave until it turns spongy.

Place over a low heat, stirring all the time until the gelatine has dissolved.

Strain the gelatine into the cheese mixture, stirring continuously.

Whip the double cream until it is just stiff and fold this into the cheese mixture.

Turn it all into the crumb lined tin and chill in the refrigerator for at least 2 hours.

Recommended by JuJu, 5/2/2001.

Serving Information

• Serves:
• Fat: g
• Calories: