Ingredients
Cooking oil spray, to grease
250g plain sweet biscuits (try Butternut Snap cookies)
130g butter, melted
2 x 250g block cream cheese, chopped, softened
½ cup icing sugar mixture
Finely grated zest of 1 lemon
2 free-range eggs
300ml thickened cream, whipped
Edible flowers, to serve
Fruit salad
125g punnet raspberries
125g punnet blueberries
½ x 250g punnet strawberries, hulled, roughly chopped
1 orange, peeled, diced
½ lime, cut into thin rounds, then into wedges
Pulp of 4 passionfruits
1 Tbsp small mint leaves
Method
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Grease a 17 x 27cm slice tin with oil, then line base and sides with baking paper. Put biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs. Add butter and process until combined. Press biscuit mixture into base of prepared tin. Freeze for 30 minutes.
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Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Put cream cheese, sugar and lemon zest in the bowl of a food processor and process until smooth. Add eggs and process again until smooth.
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Spoon cheese mixture over chilled biscuit base and spread to cover. Bake for 25 minutes or until set. Cool for 15 minutes, then chill for 1 hour.
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Combine all fruit salad ingredients in a large bowl.
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Spoon whipped cream onto cooled slice, and top with fruit salad and edible flowers. Cut slice into pieces and serve immediately.