Time: 30 minutes
Difficulty: Easy Peasy
Serving Size: N/A


• Base: 75g (3oz) butter
• 200g (7oz) digestive biscuits, crushed
• Filling: 450g (1lb) Light Philadelphia, softened
• 100ml (4fl oz) milk
• 150g (5 oz) caster sugar
• Grated rind and juice of 1 lemon
• 1 sachet gelatine
• 100ml (4fl oz) double cream, lightly whipped
• A selection of fresh fruits for decoration

1. Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it.
2. Beat the Philadelphia until silky smooth. Add the milk, sugar, lemon rind and juice. Mix thoroughly.
3. Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (here’s one I made earlier) crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.