- 12 Digestive biscuits, ginger biscuits, Graham crackers, Hobnobs, …
- 500 g (16 oz) cream cheese
- 250 g (8 oz) Cream (sour cream, whipped cream, fromage blanc, fromage frais…)
- 75 g (3 oz) butter
- 250 g (8 oz)-ish of blueberries, or raspberries, or strawberries, or whatever!
- 2 tbsp sugar (optional)
- 1 tsp lemon juice (optional)
- 1 tsp vanilla essence (optional)
- Place the biscuits in a polythene bag and crush them to bits with something heavy.
- To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits.
- Grease a 20 cm (8”) cake tin with butter. Pour the base mixture into the tin and press it flat and even. Store in the ‘fridge while you prepare the filling.
- Gently beat together the cheese, cream, sugar, lemon juice and vanilla extract until smooth. Fold in about half the fruit.
- Pour the mixture onto the cake base and chill in the refrigerator for 2-3 hours to allow the cake to set.
- Once the cake is set, remove it from the tin and place on a plate. Decorate with fruit and serve. Yum!
Other alternatives to cream are:
Yogurt cheese OR
Buttermilk cheese OR
Blend equal parts cottage cheese and yogurt until smooth OR
Cream cheese whipped with cream OR Whipped double cream OR
Thick Greek yogurt OR
Almost any soft fruit will work with this recipe. Tangarines or small pieces of pineapple make a refreshing tangy cheesecake. You can also use chocolate chips and decorate the top with chocolate shavings.
Don’t be afraid to experiment with this recipe – it’s hard to fail!