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What you need
1 cup Marie biscuit crumbs
1/3 cup butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
3/4 cup sugar, reserve 1/4 cup for egg whites
4 x 55g eggs, separated, whites stiffly beaten with
1 1/4 teaspoons vanilla essence
1/3 cup milk
1 cup cream, lightly whipped
2 tablespoons gelatine dissolved in 1/2 cup water
How to make it
COMBINE biscuit crumbs and butter. Press into the base of a 22cm spring form pan; chill.
BEAT PHILLY until soft. Heat sugar, egg yolks, vanilla essence and milk in a double saucepan, stirring continually until custard is thickened.
ALLOW to cool, fold in PHILLY, cream and gelatine mixture. Pour into prepared crumb crust and chill for 4-6 hours.
DECORATE with fresh fruit and chocolate curls.
Recipe or Meal Type
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