2 cups sweet biscuit crumbs
90 g (3 oz) butter, melted
2 teaspoons hot water
90 g (3 oz) butter, melted
2 teaspoons hot water
for the Filling
1 tablespoon gelatine
1/4 cup hot water
500 g (1 lb) packaged cream cheese, softened at room temperature
1/2 cup caster sugar
1 teaspoon vanilla essence
grated rind and juice of 1 lemon
310 g (11 oz) can mandarin segments
2 egg whites
1/4 cup hot water
500 g (1 lb) packaged cream cheese, softened at room temperature
1/2 cup caster sugar
1 teaspoon vanilla essence
grated rind and juice of 1 lemon
310 g (11 oz) can mandarin segments
2 egg whites
method
for the Crumb crust
1. Combine biscuit crumbs, melted butter and hot water.2. Press into a 23 cm (9 inch) spring-form tin.
for the Filling
1. Dissolve gelatine in hot water.2. Beat softened cream cheese until smooth, gradually add sugar, gelatine, vanilla essence and lemon rind.
3. Make lemon juice up to 1/2 cup liquid with mandarin syrup.
4. Add liquid to cream cheese mixture. Blend well.
5. In a large bowl beat egg whites until just stiff and fold in cream cheese mixture, then drained mandarin segments.
6. Pour into prepared crumb crust. Chill until firm.
7. Decorate with additional mandarin segments and whipped cream if desired.
serving amount
serves: 6 - 8
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