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
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
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.
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.
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.
Combine all fruit salad ingredients in a large bowl.
Spoon whipped cream onto cooled slice, and top with fruit salad and edible flowers. Cut slice into pieces and serve immediately.