Mint Candy and Cream Cheese Gateau
- For the filling
- 2 eggs
- 1 cup cream cheese
- ⅔ cup Evaporated milk
- 1 teaspoon peppermint extract
- ½ cup sugar
- 1 tablespoon plain flour
- 4 tablespoons lemon juice
- To decorate
- crushed Candy cane (or peppermint sweets)
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23cm|9" springform cake tin.
For the base: stir together the biscuit crumbs and melted butter. Press firmly into the base of the tin and set aside.
For the filling: whisk together all the ingredients until thoroughly blended.
Pour over the base and bake for 20-25 minutes until the filling is just set. Remove from the oven and cool, then chill until firm.
Sprinkle with crushed candy canes.