Lay out the spring form with parchment paper. In a food processor, grind up the Ladyfingers, add the butter, mix until combined, and press into the bottom of the spring form. Mix 1 cup of hot water, the Jell-O and 4 tablespoons of sugar into a bowl and stir until Jell-O has dissolved. Place in fridge until cooled down but not yet gelatinous. Whip the heavy cream. In a kitchen mixer equipped with a paddle, mix the cream cheese, sugar, and lemon juice and add the dissolved Jell-O. Fold in the whipped cream and spread on the ladyfinger crust. Cool for 2 hours.
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