Arnotts Marie Biscuits
150 grams of butter
2 150g packets of Philadelphia cream cheese
1 cup of cream
3/4 cups of castor sugar
Juice and zest of 2 lemons
1 packet of strawberries
3 teaspoons of Gelatin
Method Crush the biscuits into a fine powder and add 150 grams of melted butter, combine until crumbly. Using your hands, press down the mixture into a 30cm round cake tin. There will be left over mixture to refrigerate and use again next time you make this fantastic cake. After you do this, set aside in the fridge.
For the filling combine 2 packets of Philadelphia cheese, cream, castor sugar, lemon juice and zest and 3 teaspoons of gelatin into a mixing bowl and using a beat mixer mix them until the mixtures is smooth.
Pour the mixture into the cake tin on top of the biscuit base.
Cut the strawberries into halves and arrange them on top of the cheesecake starting from the center and going around.