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Holiday Ideas

Holiday Ideas


Prep: 20 mins

Refrigerate: 2 hours

Serves: 6

This is dead simple to make and doesn't need to be cooked so is ready in a matter of minutes.

For the photo I used ginger nuts and served it with a spoonful of poached rhubarb to balance the sweetness.


150g digestive biscuits, hobnobs or ginger nuts

75g butter, melted

250g full fat soft cheese

200g or ½ tin sweetened condensed milk

2 limes

150ml double cream, whipped, optional

  • Place the biscuits in a bowl and bash with a rolling pin until they resemble breadcrumbs (don't bash them too hard or they will fly everywhere).

  • Stir in the melted butter and spoon into a 15cm springform cake tin.

  • Press the crumbs down well with the spoon to make a smooth base. Refrigerate.

  • Meanwhile put the cheese in a large bowl with the condensed milk and whisk until smooth.

  • Add the finely grated lime rind and juice of the limes, whisk until well combined.

  • Fold in the cream if using.

  • Spoon into the tin covering the biscuit base and giving an even layer of the filling.

  • Refrigerate for 2 hours.

  • To serve cut slices of the cheesecake and serve with seasonal fruit.


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