Install Steam
login | language
简体中文 (Simplified Chinese) 繁體中文 (Traditional Chinese) 日本語 (Japanese) 한국어 (Korean) ไทย (Thai) Български (Bulgarian) Čeština (Czech) Dansk (Danish) Deutsch (German) Español - España (Spanish - Spain) Español - Latinoamérica (Spanish - Latin America) Ελληνικά (Greek) Français (French) Italiano (Italian) Bahasa Indonesia (Indonesian) Magyar (Hungarian) Nederlands (Dutch) Norsk (Norwegian) Polski (Polish) Português (Portuguese - Portugal) Português - Brasil (Portuguese - Brazil) Română (Romanian) усский (Russian) Suomi (Finnish) Svenska (Swedish) Türkçe (Turkish) Tiếng Việt (Vietnamese) Українська (Ukrainian) Report a translation problem
What you need:
1 1/4 cups sweet biscuit crumbs
80g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
400g can sweetened condensed milk
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
1/3 cup lemon juice
2 tablespoons grated lemon rind
How to make it
Combine biscuit crumbs and butter and press into the base of a 20cm springform pan then chill.
Beat cream cheese using an electric mixer until smooth.
Beat in condensed milk and gelatine mixture until smooth, then add lemon juice and rind and beat until combined.
Pour mixture into prepared base and refrigerate 3 hours or overnight.
Enjoy.
Ingredients
4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin ;) olive oil
1 loaf crusty bread, split
3 tablespoons grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley
Directions
Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.