Honey & Ginger Cheese Cake
The base was made using Ginger snap biscuits. Honey was used in place of sugar.
The recipe is from "The Kraft Philadelphia Cookbook". Highly
** Serves 10 / Prep time 20 mins / setting time 2-3 hours **
** INGREDIENTS **
50g Butter or soft margarine, melted
150g Ginger biscuits, crushed
225g Philadelphia Light (or normal ^_^ )
150ml Natural Yoghurt
4tbsp Clear Honey
3 Rounded tsp powdered Gelatine
125ml Whipping Crea, lightly whipped.
** INSTRUCTIONS **
STIR the melted butter into the crushed biscuits. Press the mixture firmly into a lined, loose-bottomed 20cm can tin and chill until needed.
BEAT the Phill, yoghurt and honey together until smooth. Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Stir the gelatine and whipped cream into the Philly mixture.
SPOON the mixture over the prepared base and chill for 2-3 hours until set.
I use a food processor for the biscuits to get them crushed nice and small ;0)