• Prep Time 30 minutes
  • Cook Time -
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Crumble crust
  • 120g cream crackers (soda pa''eng)
  • 70g melted butter
  • Cheese mixture
  • 300g cream cheese
  • 75g castor sugar
  • 50ml lemon juice
  • 50ml freshly squeezed orange juice
  • 1 tsp grated lemon zest
  • 125ml whipping cream
  • 3 tsp gelatine powder
  • 125ml boiling water


  1. Line the base of an 18cm round spring-form pan with parchment paper.
  2. Break the biscuits into a food processor. Whiz until crumbly in texture and mix in melted butter until well combined. Press biscuit mixture firmly onto the base of prepared pan and chill in the refrigerator.
  3. Dissolve gelatine powder in boiling water. Cool, then add lemon and orange juices and lemon zest. Stir to mix.
  4. Whisk whipping cream in a chilled bowl until light and fluffy.
  5. In another bowl, beat cream cheese until creamy. Add sugar and continue to beat until light. Stir in gelatine mixture and fold in whipped cream to mix.
  6. Carefully pour mixture into the biscuit-lined pan. Chill for 7-8 hours or preferably overnight until set and firm.

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