There are so many recipes available for cheesecake, some even need baking, but this recipe is so simple and quick, versatile, and can be made ahead of time.
It tastes wonderful, and even though it may not be quite as healthy as a bowl of fruit salad, everyone needs a little bit of something naughty every now and then! Served as simple treat for your family, or jazz it up with seasonal fresh fruit for a dinner party, and drizzle with a raspberry coulis if you want to go all out to impress!
12 digestive biscuits
60g butter / margarine
1 x 300g tub of Philadelphia cheese
1 x 400g can of condensed milk
Juice and zest of 2 or 3 lemons (to taste)
What to do:
Place the biscuits into a food processor and give it a quick whiz, or if you prefer, into a plastic bag and crush with a rolling pin until evenly crushed.
Melt the butter in a pan, or in a microwave, then add to the crushed biscuits and blend until the butter has combined with the mixture.
Spread the crumb mixture into a cheesecake dish or in a loose bottomed 8″ cake tin or metal quiche tin, and place in the fridge for 1 hour to set. The mixture should be around 0.7cm thick.
In a bowl, empty the Philadelphia cheese, condensed milk and lemon juice and zest, and mix well with a hand mixer until there are no lumps. Pour the mixture on top of the base and smooth over with a spatula, then refrigerate. You can eat the cheesecake after 3 – 4 hours, but it is much better if left over night.
Optional: The cheesecake delicious just plain on its own, with a summer fruit coulis, or can be enhanced by topping with raspberries, blueberries and or strawberries
Variation: The lemon juice and zest can also be replaced with 150g melted white chocolate, and renamed white chocolate cheesecake!