You need :
- 250 gr ginger biscuits
- 100 gr melted butter
- half a teaspoon of vanilla extract
- 400 gr Philadelphia cheese
- 200 ml cream
- 100 icing sugar plus 3 more tablespoons
- strawberries and raspberries
- water
You should use a loose bottom tin for this.
Crush the biscuits with a rolling pin until you get crumbs . Mix them with the melted butter and press them down on the base of the tin. Let them cool for at least 45 minutes.
Mix the cheese, cream, sugar and vanilla extract. Put it all on top of the biscuit crumbs and put it back in the fridge for at least 4 hours (preferably overnight).
Put a handful of strawberries and raspberries in a pan with two table spoons of icing sugar and 3 table spoons of water. Boil it all under very low hear for around 5 minutes. Then blend it in a food processor. When this is cool put some fruit on top of the cake and add the fruit puree on top.
The children helped with it all but crushing the biscuits was their preferred bit.
