You will Need
| 350 g | full fat cream cheese |
| 75 g | sugar |
| grated rind of 1 lemon | |
| juice of 2 lemons | |
| 30 ml | cold water |
| 10 to 15 g | gelatine (available in packets approx. that size) |
| 150 ml | double cream |
Method
- Beat the cheese, sugar, lemon rind and juice in a bowl until smooth.
- Place the water in a small bowl. Sprinkle over the gelatine, stir and leave for 2-3 mins.
- Place the bowl in a pan of hot water and stir until dissolved. Beat into the cream cheese mix.
- Whip the double cream and fold in. Pour the mixture over the base and chill.
- Top with flake or chocolate curls.
Notes
- I use my standard cheesecake/banoffee base of 200g crushed digestives, mixed into a melted mix of 100g butter & 50g soft brown sugar but the recipe suggests you could also use chocolate digestives.
- It's from a freezer cookbook, so can be frozen.