Recipe by: Trish McKenzie, Cadbury Kitchen
Time: 25 mins + chilling time Serves: 6 - 8


  • Base

  • 1¼ cups shortbread biscuits, crushed

  • 75g butter, melted

  • Filling

  • 500g block PHILADELPHIA Cream Cheese, softened

  • ¾ cup caster sugar

  • 1 tsp. grated lemon rind

  • 2 tsp. gelatine dissolved in ¼ cup boiling water, cooled

  • 200g (1 block) CADBURY White Baking Chocolate, melted

  • 1 cup cream, lightly whipped

  • Garnish

  • Fresh berries, for decoration

  • Icing sugar, for dusting


  • 1.

    Combine the biscuits and butter and press into the base of a lightly greased 22cm springform pan.

  • 2.

    Beat the Philadelphia Cream Cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted Cadbury White Baking chocolate and cream.

  • 3.

    Pour the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 310kj
  • Fat Total 23g
  • Saturated Fat 13g
  • Protein 4g
  • Carbohydrate 21g
  • Sugar 14g
  • Sodium 139mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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