I discovered this recipe on a Philadelphia cream cheese package in the Philippines where we lived for 3 years in the late 90's. I have made it many times adapting it with Petit Suisses as it was difficult to find "Philly "in France in the olden days lol. I also started adding lemon curd for an extra citrus tang. Try it in individual servings, a guaranteed success! It should be made the day before or in the morning for a dinner party, as it needs time to set.
2019 update: due to dietary restrictions I've adapted this recipe to use an almond powder crust instead of biscuits.
Serves about 6
Ingredients:
- 500g cream cheese (e.g. Philadelphia or Petit Suisses)
- 400g condensed milk
- 200g sweet biscuit crumbs (e.g. Petit Beurre de Lu)
- 85g cup butter, melted
- Juice and zest of 1 organic lemon
- 1-2 T lemon curd
- 4g agar-agar dissolved in 1/4 cup of cold water (then bring to the boil just before adding to preparation)
Method:
Mix biscuits crumbs with melted butter and press into spring-form cake tin or serving dish
Beat the cream cheese with the condensed milk, add the lemon curd, lemon zest, lemon juice and lastly the agar-agar.
Pour into crumb base and chill in refrigerator for at least 2-3 hours or overnight.
Top with mixed berries or ring the changes with berries, passion fruit, mango...
Enjoy!
