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NOTE ; this will only work with Philly cheese and not light Philadelphia original cheese , nothing else will work and unsalted butter , Also make sure you let the gelatine mix cool completely before adding it to the mixture or it will curedly the mixture .
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Also this is best to made the day before you will need it .
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Line a baking tray with baking paper leaving a little of the baking paper hanging over two of the sides , this will help in the removal of the slice for slicing once set .
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Place the gelatine into a heatproof glass and add the half cup of hot water and stir till the gelatine dissolves .
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Set aside to cool completely .
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Using one of the packet of lattice biscuits , with the inside of the biscuits facing upwards , layer the biscuits evenly across the bottom of the prepared baking tray .
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In a separate clean large bowl , beat together the cubed butter , broken up Philly cheese , the sugar and the vanilla essence , until smooth , creamy and combined .
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Next add the prepared , completely cooled , gelatine , and mix together well to combine next add the lemon juice and mix to combine all thoroughly .
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Should be smooth and very creamy looking .
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Once mixture is prepared , carefully pour evenly all over the prepared biscuits in the lined baking tray , and smooth out evenly .
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Now take the second packet of lattice biscuits and carefully place them over top of the cheese mixture already on a layer of lattice biscuits in the tray , evenly to cover all the top of the slice with the lattice biscuits .
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Once fully prepared , place in the fridge to set over night .
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Once set the next day , remove the chilled slice tray from the fridge and carefully using the hanging over baking paper pieces , remove the slice from the baking tray .
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Then carefully , using the biscuits as a guideline , slice individual slices , either the whole lattice biscuit size or cut them in half again .
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The choice is yours .
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Keep refrigerated until needed .
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Serve cold .
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Enjoy .
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:-) .
