Summer is here and I always find a cheesecake goes down well on those warm evenings. (I lie – cheesecake always goes down well anytime). This is a really quick no bake version that is easy to fit between base coats on your minis.
Ingredients
The base
- A big packet of Digestive biscuits or two packets of Lotus Biscoff
- 100g of butter
The filling
- 460g of cream cheese
- 270ml of Double Cream (I usually use an alternative such as Elmlea)
- Juice of 1 lemon
- 50g of sugar
The topping
- Any fresh or frozen fruit of your choice – enough to cover the entire cheesecake
Equipment
- 5cm (8 inch) Round Springform Tin
- Mixing bowl
- Wooden spoons
- Spatula
- Blender/Food Processor (Optional)
Method
- Place the biscuits in a food processor and blitz them until there are no big lumps.
- Melt the butter in a saucepan or microwave, add to the biscuit crumbs and give them another quick blitz to mix them all together.
- Pour the biscuit mix into the tin and pack it down hard with the back of a spoon. Then pop the tin in the fridge while mixing the filling.
- Place the cream cheese, cream, sugar and lemon juice into the food processor and mix until nice and thick. You can do this in a bowl with a wooden spoon if you want to work out the arm muscles.
- Pour the mixture on top of the biscuit base and smooth it down with a spatula.
- Place the cheesecake back in the fridge for at least a couple of hours to firm up.
- When you are ready to eat the cheesecake, remove from the tin, place it on a suitable plate or board and cover it with your favourite fruit. Blueberries and strawberries work well but so do frozen summer fruit mixes (just defrost them first).
- Serve and eat!