Yield: 10 servings
|15 \N||Digestive biscuits; crushed|
|75 grams||Butter; melted|
|40 grams||Demerara sugar|
|300 millilitres||Single cream|
|2 \N||397 g can condensed milk|
|300 grams||Low fat soft cheese; softened|
|\N \N||Grated rind and juice of 2 large lemons|
|\N \N||Grated rind and juice of 3 limes|
|150 millilitres||Whipping cream; whipped|
|\N \N||Fresh strawberries|
Mix together the biscuits, butter and demerara sugar for the biscuit crust.
Turn into a 28cm flan dish and press evenly over the base and sides. Leave to set.
For the cheesecake filling, mix together the cream, condensed milk, soft cheese and lime and lemon rind, then add the lime and lemon juice a little at a time, whisking until the mixture thickens. Pour the mixture into the flan case and leave to chill in the fridge for 3-4 hours or overnight.
Decorate with swirls of cream and fresh strawberries.
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Carlton Food Network
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