Philadelphia Tart

Philadelphia Tart
This deevine cake, recipe and photo are all from my mate Anouschka. She is an awesome baker and I unashamedly am posting her recipe and photo here today.

BASE:
170g ladyfinger biscuits, crushed (called boudoir biscuits in some countries)
125g melted butter
Mix together and press into a springform, (round baking tin with removable bottom) and cool.
TOPPING:
1 pkt lemon jelly dissolved in 200ml
200g Philadelphia cream cheese (or other brands of cream cheese)
125g sugar
1pkt vanilla sugar
3 tbsp lemon juice
500ml whipped cream
1. Heat the jelly in the water to dissolve and then cool. (Alternatively, prepare according to the packet instructions, but use only 200ml water)
2. Mix the cream cheese, sugar, vanilla and lemon juice to combine, then add to the lukewarm lemon jelly. Cool.
3. When the mixture starts to set, fold in the whipped cream. Spread over the base and put in the fridge for at least 3 hours so that it can set completely.
And that’s it! You have a deelicious cake without switching on the oven. Thank you Anouschka!

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