Prep 20minute(s)
Ready In 80minute(s)
Serves 10
Ingredients
- 1 cup sweet biscuit crumbs
- 1 tablespoon flour
- 1/2 cup mixed nuts, toasted, chopped
- 1/2 cup sugar
- 1/4 cup shredded coconut
- 1/4 cup sour cream
- 2 tablespoons ginger in syrup, extra, finely chopped
- 2 tablespoons lemon juice
- 3 eggs, lightly beaten
- 60g tablespoons ginger in syrup, drained, very thinly sliced
- 750g block PHILADELPHIA Cream Cheese, softened
- 80g butter, melted
Instructions
- Combine biscuit crumbs, nuts, coconut and butter. Press mixture into the base of a buttered and lined 22cm springform pan. Chill.
- Beat PHILADELPHIA, sugar, and lemon juice until smooth. Add the eggs, sour cream and flour and beat until just combined. Stir in half of the ginger.
- Pour the filling into the prepared base and top with the remaining ginger. Bake in a 160°C oven for 1 hour or until firm. Allow to cool in oven. (Cool 3 - 4 hours before serving). Top with extra ginger to serve.
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