yum yum cheesecake

been there, done that. baked and done =) 

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)

Prep: 15 mins | Extra time: 1 hour 45 mins

Preparation method

1.

In a bowl, mix together digestive biscuit crumbs, shortbread crumbs, melted butter and 3 1/2 tablespoons sugar.

2.

Press biscuit mixture into an 18cm loose bottomed cake tin and place in refrigerator until ready for use.

3.

In another bowl, beat cream cheese, remaining sugar and lemon juice.

4.

Fold whipped cream into cream cheese mixture and spread over the biscuit base.

5.

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.