Lemon cheese cake

COURTESY: ZAKIYYA TAGARI PASTRY CHEF
@zaks -sweetbake

BISCUIT CRUST
200g Pkt Tennis Biscuit, crushed
90g butter or margarine, melted
45ml castor sugar
5ml ground mixed spice
FILLING
15g HALAAL GELATINE
60ml cold water
250g carton smooth cream cheese
397g can Condense milk
Finely grated rind of one lemon
5ml vanilla essence
250ml fresh cream, whipped

Extra whipped cream and lemon rind to decorate.

BISCUIT CRUST: combine all the ingredients thoroughly. Press onto base of lightly greased 220mm diameter spring foam pan, using back of metal spoon surface. Refrigerate

FILLING: Sponge gelatin in cold water, dissolve over a saucepan of simmering water, or in the microwave oven. Allow cooling slightly. Beat cream cheese, and slowly add dissolved gelatin stirring all the time. Beat together condensed milk lemon rind and juice, add to cream cheese with vanilla essence. Beat until thoroughly blended. Fold in cream. Pour onto prepared crust, refrigerate until firm, until 4 hours or overnight. Remove from spring form pan, transfer to a suitable serving plate. Decorate with extra cream and lemon rind. Serves 10 to 12.

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