Instructions: Grease a 20 cm springform tin.

Crust:
Finely crush biscuits and walnuts.

Combine biscuit crumbs and walnuts with melted butter and cinnamon. Press onto base and sides of prepared springform tin. Bake in a hot oven 185C/370F for 10 minutes, cool.

Filling:
Separate eggs. Chop walnuts.

Sprinkle gelatine over 1/4 cup of water and stir until dissolved.

In a small saucepan, heat milk and vanilla to almost boiling.

In a bowl, whisk egg yolks with sugar, pour in the hot milk while stirring. Cook over simmering water, stirring constantly for 3 minutes until custard thickens. Remove from heat, add gelatine and stir until thoroughly combined. Allow custard to cool without allowing mixture to set.

In a warm bowl beat cream cheese until smooth. Gradually add warm custard mixture, lemon rind and juice. Beat thoroughly.

Beat egg whites until stiff and fold into cheese mixture with whipped cream and walnuts. Pour into prepared tin, chill until set.

Remove from refrigerator 30 minutes before serving. Decorate with rosettes of cream and walnuts.

Serves 6 to 8.

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