About this recipe: Perfect for summer, this quick and easy cheesecake is delicious and doesn't require the oven. The crumbly base is a mix of digestive biscuits and shortbread.
Jennifer Gurule
Ingredients
Serves: 8
- 75g (3 oz) digestive biscuits, finely crushed
- 75g (3 oz) shortbread, finely crushed
- 3 tablespoons butter, melted
- 3 1/2 tablespoons caster sugar
- 1 (200g) tub cream cheese
- 5 tablespoons caster sugar
- 2 tablespoons lemon juice
- 120ml (4 fl oz) cream, whipped
- sliced fresh strawberries or other fruit (optional)
Method
Prep:15min › Extra time:1hr45min › Ready in:2hr
- In a bowl, mix together digestive biscuit crumbs, shortbread crumbs, melted butter and 3 1/2 tablespoons sugar.
- Press biscuit mixture into an 18cm loose bottomed cake tin and place in refrigerator until ready for use.
- In another bowl, beat cream cheese, remaining sugar and lemon juice.
- Fold whipped cream into cream cheese mixture and spread over the biscuit base.
- Freeze cheesecake for 1 hour, covered with aluminium foil. Place in refrigerator for 30 minutes before serving. If desired, top with sliced strawberries or any kind of fruit topping when serving.
