With its tangy lemon cheesecake filling, this slice is sure to be a hit with your family.
Ingredients
- 2 packets Lattice biscuits
- 250g unsalted butter
- 250g caster sugar
- 250g Philladelphia cream cheese
- 1 (10g) sachet gelatine
- 1/4 - 1/3 cup lemon juice (fresh or bottled is fine)
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Method
- 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
- 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.
- 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.
- This recipe was created by Suze English and tested by Jennifer Cheung for Kidspot, Australia's best recipe finder.
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