In a mixing bowl, mix the cream cheese to get most of the lumps out. Then add the other ingredients, making sure the juice is added last. The reaction of the citrus juice will start to set your mixture almost immediately. On the low speed of your hand mixer, blend
well until all ingredients are incorporated.
Immediately pour mixture into pre-prepared crust.
Refrigerate for 1 – 1 ½ hours.
For the crust
Take 250 g of your favourite plain biscuits and crush well.
Stir in 125 g of melted butter and press into the base of a lined spring-form tin.
Photo and recipe posted by Angela Walker Bennett
