- 500 g cream cheese
- 2 CUPS cream
- 1/3 CUP lemon juice
- 200 g DEXTROSE POWDER
- 50 g DEXTROSE POWDER
- 3/4 CUP plain flour, (GF flour works fine)
- 50 g dessicated coconut
- 100 g Butter
Mix dry ingredients
Add melted butter (use more if required)
Line base of spring form tin with baking paper
Grease sides and base of tin
Press mixture into sides and base
Bake in 180 C oven until brown (should be about 20 mins)
Beat cream cheese, lemon juice, and dextrose for 4-5 minutes
Whip the cream until peaks form in a separate bowl. Then fold whipped cream into cream cheese mixture
Pour into cooled base and refrigerate for 24 hours.
Serve with thickened cream.
1. Put butter in bowl. Melt 2 mins, 60degrees, speed 2.
2. Add dextrose, flour, coconut (only those allocated for base ingredients) and blend speed 4, 20 seconds. Scrape down sides and blend further 10 seconds, speed 4.
3.Press into prepared base of 22cm springform pan. Bake 180degrees for 25mins. Then allow to cool. (I admit I often put mine in the freezer for a few mins to get it going!)
4.Insert butterfy, add cream and whip on speed four in ten second lots until forming soft peaks. Set aside.
5.Beat cream cheese speed 4, 30 secs. (Butterfly removed)
6.Add, dextrose and lemon juice to bowl. Blend speed 4, 20secs, scrape sides and repeat.
7.In a mug, sprinkle gelatine powder over room temp water and stir. Add hot water and stir until dissolved.
8.Insert butterfly, add whipped cream. Mix speed 4, 20 secs. Scrape down sides, repeat.
9.Scrape down sides, mix 30 secs, speed 4, while gradually adding gelatine mix.
10.Pour onto cooled base, refrigerate until set. (approx 2-4 hours).