1. Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23cm loose bottomed cake tin and chill whilst preparing the filling.
2. Beat together the Philly, sugar until smooth. Add the eggs, mixing one at a time on low speed after each addition until just blended.
3. Stir in the flour, soured cream and lemon juice and zest.
4. Bake at 170℃, Gas Mark 3 for 1 hour or until firm. Chill completely before serving. If liked serve with seasonal berries.
Philadelphia Cream Cheese
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