Chilled Lemon Berry Cheesecake

Chilled Lemon Berry Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 1/3 cup (80g) butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup sour cream
  • 3/4 cup caster sugar
  • 3 teaspoon gelatine dissolved in 1/4 cup boiling water
  • 1 tablespoon finely grated lemon rind (optional)
  • 1/4 cup fresh lemon juice
  • 2 cups fresh mixed berries e.g. (chopped strawberries, raspberries and / or blueberries)

How to make it

  1. COMBINE biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan. Chill.
  2. BEAT PHILLY for 2 minutes or until smooth. Add sour cream, sugar, dissolved gelatine, lemon rind and juice and continue beating until smooth.
  3. POUR mixture onto chilled crumb base. Refrigerate for 30 minutes, top with berries and chill in refrigerator 2-3 hours, until set or overnight.