This is a dessert I make quite often when we’re having friends over for dinner. It’s quick to make, requires no baking, & if you make it with ‘lite’ dairy products you can almost kid yourself it’s healthy 🙂 This recipe’s our current favourite variation on the original Edmond’s Cookbook version.
First, crush your biscuits** – for this version I use chocolate thins. (You can either put them in the blender until you get coarse crumbs, or put them in a reasonably sturdy plastic bag & beat them with a rolling pin; this can be quite cathartic.) Then mix in 70g melted butter & press the crumb crust into a 20cm-diameter dish. These days I use a spring-form pan – while it’s non-stick I still line the base with baking paper – but a ceramic pie-dish served us well for years. Put that in the fridge to chill & set while you make the filling.
Wipe the blender to get rid of the worst remaining crumbs & then into it put: 250g cream cheese (lite if you prefer); 250g sour cream (ditto); 1/4c white sugar; and the juice & zest of an orange (because this goes particularly well with the chocolate base. But you could use a lemon or lime instead). Blend till smooth.
Soften 4tsp gelatine in a couple of Tblsp water, & then briefly microwave to dissolve. Blend that into the cream mix & pour the whole lot into the prepared tin. At this point I sometimes add blueberries (though not with the chocolate version) or other fruit.
Chill till set, & serve 🙂
** If using plain biscuits (eg wine biscuits), then some crumbed macadamia nuts would be nice in the crust too.