Chilled Lemon Berry Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup (80g) butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1 cup sour cream
• 3/4 cup caster sugar
• 3 teaspoon gelatine dissolved in
• 1/4 cup boiling water
• 1 tablespoon finely grated lemon rind (optional)
• 1/4 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 cups fresh mixed berries e.g. (chopped strawberries, raspberries and / or blueberries) Safeway 1 lb For $3.99 thru 02/09

1. Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan.
2. Chill.
3. Beat Philly* for 2 minutes or until smooth.
4. Add sour cream, sugar, dissolved gelatine, lemon rind and juice and continue beating until smooth.
5. Pour mixture onto chilled crumb base.
6. Refrigerate for 30 minutes, top with berries and chill in refrigerator 2 - 3 hours, until set or overnight.

base, sweet biscuit crumbs, butter, filling, sour cream, caster sugar, gelatine, boiling water, lemon rind, lemon juice, eg

Taken from www.kraftrecipes.com/recipes/chilled-lemon-berry-cheesecake-102885.aspx (may not work)