240 gm digestive biscuits crushed
(or any biscuits with out cream)
150 gm melted butter
Combine biscuit crumble & butter.
Press into the bottom of a spring form
tin with removable base.
Chill while preparing the filling.
31/2 tbsp gelatine powder, mixed
with 250ml of boiling water
½ tbsp grated lemon rind
60ml lemon juice
1 tin evaporated milk
(must be well-chilled)
240 gm cream cheese
190gm caster sugar
1 tbsp vanilla essence
Dissolve gelatine powder in boiling water.
Cool, add lemon rind & juice.
Whisk evaporated milk till thick & double
in bulk, set aside.
Beat cheese until smooth, add caster
sugar & vanilla essence, beat well.
Fold in milk, lemon & gelatine mixture.
Pour into the prepared crumb-crust &
chill overnight before serving.