Melt the butter or margarine. Mix in biscuit crumbs.
Place ring mould over serving plate. Line sides with parchment/wax paper.
Sprinkle the mixture of biscuit crumbs on the base at the bottom of the ring. Press well and refrigerate to harden.
Sprinkle gelatin over 100 ml water. Keep aside for ten minutes to soften. Heat in microwave for 1 minute or over gentle heat until dissolved. Cool.
Beat cream cheese, lebneh/curd cheese and sugar with an electric mixer. Add cream, eggs, essence, lemon juice and milk powder (if used) and beat again.
Add dissolved gelatin and beat again with hand mixer.
Chill in freezer or over ice until semi set. You need to stir it every 2 minutes until ready.
Pour over biscuit base and set in refrigerator for at least 6 hours or overnight.
Remove metal ring and parchment/wax paper.
Decorate with fruit topping. Sprinkle with a little icing sugar if strawberries are tart. Chill until served.
Recipe Notes
This recipe is for an 8” ring mould.
Note : the hung curd can be replaced with an equal quantity of cream cheese.