150g digestive biscuits
75g butter
250g Philadelphia cream cheese
350g mascarpone
75g caster sugar
2 lemons, zested
2 lemons, juiced (about 90ml)
3 sheets of leaf gelatin
Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in microwave and stir into biscuit crumbs.
Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
Hydrate the gelatin for 5 minutes and dissolve in 50ml of hot water. Let cool.
Beat together the cream cheese, mascarpone, caster sugar, lemon zest and juice, and gelatin until smooth and creamy. Spread over the base and chill for a couple of hours.