• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 200g digestive biscuits, crushed
  • 110g melted butter
  • Cheese filling
  • 3 tbsp gelatin powder
  • 200ml hot water
  • 1 tsp grated orange rind
  • 1 tsp grated lemon rind
  • 50ml lemon juice
  • 200g cream cheese
  • 145g castor sugar
  • 270ml evaporated milk, well chilled


  1. Line the base of a 20cm round spring-form pan with nonstick baking paper.
  2. Break biscuits into a food processor and whizz until crumbly in texture.
  3. Add melted butter and mix until well combined.
  4. Press the biscuit mixture firmly onto the base of prepared pan and chill while preparing the filling.
  5. Dissolve gelatin in hot water. Leave aside to cool, then add orange and lemon rind followed by lemon juice.
  6. Beat the cream cheese until creamy and add sugar. Continue to beat until light and creamy.
  7. Whisk chilled evaporated milk until thick and doubled in bulk. Fold into the creamed cheese mixture together with the cooled gelatin mixture.
  8. Turn the cheese mixture onto the prepared biscuit base and smoothen out the surface with a spatula. Chill the cake until firm.

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