Ingredients (serves 8-10)
For the base
- 350 gr of crushed biscuits
- 150 gr of sugar
- 150 gr of melted butter
For the filling
- 2 foils of jelly
- 15 spoons of Limmi lemon juice
- 300 gr of sugar
- 2 teaspoons of grated orange rind
- 125 gr of melted butter
- 500 gr of Philadelphia cheese
- 1.25 dl of cream
The base: mix the crushed biscuits, sugar and butter. Place the mixture in a cake-pan up to its rim.
The filling: when you have made the base, soften the jelly in a pan for 5 minutes with the lemon juice; add sugar, eggs and the grated orange rind. Cook on a low flame, stirring continuously until a thin layer forms on the spoon.Turn off the flame and allow to cool. In the meanwhile, whip Philadelphia cheese with butter, until well-blended and creamy. Add to the mixture lemon, eggs and sugar and mix well. Leave the filling to stand in the fridge for and hour. Then take it out, whip the cream and add it to the filling. Place the filling on the base and keep in the fridge for at least 3 hours before serving. Decorate your cheesecake with cream.