Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
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
More recipes you will love
PHILLY Berry and Muesli Cups
PHILLY Banana Bread French Toast
Citrus and White Chocolate Cheesecake
Terms and Conditions