2/3 pkt. plain sweet biscuits, crushed fine (but not too fine, you want them to be more like chunky bread crumbs than flour). Mix with 3 oz (recipe originally says 1/4 lb. but you don't need that much) butter (melted). Line a flat round cake tin with grease proof paper, being careful to fold the paper flat against the sides. Pour in butter/biscuit mixture and mold to the pan, tamping lightly with a glass. Store in fridge for at least 1 hr.
Rice biscuits can be used here, but they tend to not be as strong and won't need as much crushing.
- 250 g philadelphia cream cheese
- 250 g ricotta (recipe calls for cottage cheese, but trust me, use ricotta)
- 250 g sour cream
- 3 eggs
- 1 cup sugar
- 2 tbs. cornflour
- 1 teaspoon lemon rind
- 3 teaspoon lemon juice
Cool in oven. Chill for several hours.