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Ingredients
Ingredients
55 grams Stork baking block
175g (6oz) macaroon biscuits, crushed
225g (8oz) light cream cheese
25g (1oz) caster sugar
1 medium egg, separated
75ml (2½fl oz) double cream
½ finely grated rind of lime
15g (½oz) sultanas
Instructions
how_make
Preheat your oven to 180°C, 350°F, or gas mark 4.
Then gently melt the Stork, add the crushed biscuits and stir together.
Tip the mixture into a shallow pie dish and press it down.
Pop the cream cheese, sugar, egg yolk, cream and lime into a mixing bowl and beat together until smooth.
Fold in the sultanas.
Whisk the egg white until stiff and gently fold in.
Pour the mixture on top of the biscuit base.
Bake for 40 â 45 minutes.
Pull it out of the oven and leave it to cool.
