(Use 9" spring form pan)
Ingredients:
250g Oreo Small Crushed Cookie Pieces, processed to fine crumbs
80g butter (melt it) and some for greasing the pan
500g cream cheese
110g castor sugar (original 150g)
One big lemon, rind finely grated and squeezed juice
3 tbsp powdered gelatine
250ml Anchor Creme a fouetter UHT( Anchor Whipping Cream)
Method:
1. Grease or line base and side of spring form pan with butter or baking paper. I use butter to grease.
2. Process Oreo to fine crumbs in a food processor and process till finely crushed. Add melted butter and combined well. Transfer mixture to the greased pan. Use a straight sided glass or a spoon to spread and press the mixture firmly over the base and side. Place in fridge for 30 minutes to chill. Meanwhile u prepare the fillings.
3. Wash the lemon well and finely grate the lemon skin. Squeeze the lemon juice.
4. Heat the lemon juice with powdered gelatine over medium fire slowly in a small saucepan, stirring with a fork until gelatine is dissolved. Set aside to cool.
5. Use an electric mixer, beat cream cheese and sugar till soft peak.
6. Beat gelatine into cream cheese mixture until well combined. Total duration beating cream cheese is about 15 minutes.
7. Fold in whipping cream and lemon rind with a spatula, mix till well combined.
8. Spoon fillings over chilled Oreo base. Smooth surface by lightly patting the pan gently on the sides.
9. Refrigerate for 4 hours till set. If needed to chill overnight, cover with aluminium foil.
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