Time: 30 minutes Difficulty: Easy Peasy Serving Size: N/A Base: 75g (3oz) butter 200g (7oz) digestive biscuits, crushed Filling: 450g (1lb) Light Philadelphia, softened 100ml (4fl oz) milk 150g (5 oz) caster sugar Grated rind and juice of 1 lemon 1 sachet gelatine 100ml (4fl oz) double cream, lightly whipped A selection of fresh fruits for decoration Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it. Beat the Philadelphia until silky smooth. Add the milk, sugar, lemon rind and juice. Mix thoroughly. Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (heres one I made earlier) crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.