LA MAISON DE VILLE CHEESE CAKE LOAF
- Crust:
- 1,5 pack tennis biscuits, crushed
- 80 g butter, melted
- 2 tablespoons sugar
Crush biscuits in a plastic bag, add butter and sugar, mix well and press down in the bottom of a spring pan. Place in the fridge while you prepare the filling.
- Filling:
- 2 tubs smooth cream cheese (460 g)
- 2 tins condensed milk
- 250 ml cream
- 2 teaspoons powdered gelatin (10 ml)
- 250 ml lemon juice, freshly squeezed
Place 125 ml lemon juice in a sauce pan.
Add the gelatin and wait for it to make the lemon juice spongy. About 15 min.
Heat the lemon juice with gelatin but don’t boil.
Make sure all the granules dissolve properly. A double boiler work best.
Allow to cool by adding the other 125 ml lemon juice and allow to get to room temperature.
In a mixing bowl mix the cream cheese and condensed milk and beat until it’s all smooth.
Add the gelatin lemon mixture little by little and mix properly.
Beat the cream until pointy and fold into the mixture. don’t beat the cream into the mixture, fold in with a metal spoon.
Pour into the pan over the crust and refrigerate for at least 4 hours but 24 hours makes it taste a lot better.
Drizzle with berry coulis or arrange fruit on top and seal the fruit with jelly to suit the fruit.
Recipe posted by Johan De V Swanepoel
Photo: Johan De V Swanepoel
