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Fabulously Fruity Cheesecake



Serves 6-8


200g digestives, hobnobs or shortbread biscuits

100g butter

397g tin condensed milk

300g soft cream cheese

100ml double cream

2 lemons or 3 limes

400g of strawberries, grapes, raspberries or blueberries


Place the biscuits in a plastic bag and crush to crumbs with a rolling pin, then pour the crushed crumbs into a bowl. Place the butter in a pan and melt over a low heat. Then pour over the crumbs and stir until well combined. Spoon the buttery crumbs into the base of a 20cm loose bottomed round tin, (lined with bakewell paper) and press down well with a metal spoon. Chill in the fridge for 30min-1hour.


Pour the contents of the tin of condensed milk into a bowl. Add the cream cheese and cream. Stir or whisk until the mixture is smooth and lump free. Grate over the rind of the lemons and squeeze in the lemon juice. Then whisk the mixture again until it starts to thicken. Pour the mixture over the biscuit base. Smooth over the surface, cover and chill for at least 2 hours. Decorate with the fruit and then serve.


Did you know?

It is thought that at the first ancient Olympic games in 776BC, athletes were served cheesecake before they competed, to give them extra strength and energy! So remember to have a slice or two before your next rounders or cricket match!

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