Use LANCEWOOD’s Medium Fat Cream Cheese to whip up a no-bake Easter showstopper. It’s as light as it is creamy.

SERVES 10-12 // PREP TIME 30 MIN PLUS REFRIGERATION

Ingredients

For the crust

2 packs Tennis biscuits
200g butter, melted

For the filling

2 tsp powdered gelatine
2 Tbsp cold water
2 tubs LANCEWOOD® medium fat cream cheese, room temperature
½ cup condensed milk
3 Tbsp lemon juice
1 tsp vanilla bean paste
2 cups cold whipping cream
150g fresh raspberries

To decorate

Easter chocolates
1 cup sugar
¼ cup water

Method

1. Crush biscuits in food processor until fine. Add butter and mix well.
2. Firmly press biscuit mix into base of greased and lined 24cm springform cake tin. Chill until needed.
3. Add gelatine and water to a small bowl. Set aside.
4. Beat cream cheese, condensed milk, lemon juice and vanilla until smooth and thick.
5. In a separate bowl, whip cream until stiff peaks form.
6. Melt gelatine in microwave in 3-second bursts until translucent and dissolved.
7. Add cream cheese mixture to cream, one spoon at a time, and gently fold through to keep as much air in mixture as possible.
8. Working quickly, add dissolved gelatine to mixture and fold through until combined. Fold in raspberries.
9. Pour filling into prepared tin. Smooth over with a spatula and refrigerate for 4 hours or until set.
10. Unclip tin, remove cake and set on a serving plate.
11. To make spun sugar, place oiled rolling pin on oiled surface. Boil sugar and water in a pot. Once it turns amber, remove from heat and cool slightly. Dip two intertwined forks into caramel and quickly whip over rolling pin to form wisps. Decorate just before serving.

RECIPE: CHAD JANUARY
PHOTOGRAPHS: ZHANN SOLOMONS