This recipe uses whipped cream and chilled cream cheese for structure. It must remain refrigerated and needs a full setting period.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 250 g plain sweet biscuit crumbs, about 2 1/2 cups
- 100 g unsalted butter, melted
- 500 g full-fat block cream cheese, softened
- 120 g icing sugar, about 1 cup
- 2 teaspoons vanilla extract
- 15 mL lemon juice, 1 tablespoon
- 300 mL cold whipping cream, about 1 1/4 cups
Method
- Line the base of the springform pan with parchment.
- Combine crumbs and melted butter. Press firmly and evenly into the base, then chill for 20 minutes.
- Beat cream cheese, icing sugar, vanilla and lemon juice until completely smooth.
- In a clean cold bowl, whip the cream to medium-firm peaks.
- Fold the whipped cream into the cream-cheese mixture in two or three additions.
- Spread over the crust, smooth the surface, cover and refrigerate for at least 6 hours, preferably overnight.
- Release the pan only when fully set and keep chilled until serving.
Useful notes
- Use block-style cream cheese rather than a spreadable tub unless a recipe is formulated for it.
- Do not freeze merely to hide an unset filling; freezing changes texture.
- Serve with fresh fruit or a cooled fruit compote.
Storage
Keep refrigerated in a covered container. Do not leave at room temperature for extended periods.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.