Ingredients
1 x 200 g packet Tennis biscuits
⅓ cup butter
100g blueberries or Strawberries, plus extra to garnish
½ lemon, juiced
2T sugar
Berries for garnish / decorating
2T berry jam
Method
Grease a loose-bottomed tart tin with a little oil.
Place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter. Press the biscuit mixture firmly into the greased tart tin, and up the sides. Chill for 20 minutes.
To make the filling, beat the cream cheese until smooth and gradually add the condensed milk. Mix until well incorporated. Fold in the lemon zest.
Spoon the filling evenly into the tart tin. Chill for 1 hour.
Place the berries, lemon juice and, sugar in a saucepan over a medium to high heat and cook for 5 minutes, or until soft and juicy & add jam with a little water to loosen.
When ready to serve, remove the cheesecake from the fridge and gently push the out of the tin. Garnish with the glazed berries & mint leaves.
For the filling:
2 x 250 g tubs plain full-cream cream cheese
190 g full-cream sweetened condensed milk
1 lemon, zested
2 x 250 g tubs plain full-cream cream cheese
190 g full-cream sweetened condensed milk
1 lemon, zested
Method
Grease a loose-bottomed tart tin with a little oil.
Place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter. Press the biscuit mixture firmly into the greased tart tin, and up the sides. Chill for 20 minutes.
To make the filling, beat the cream cheese until smooth and gradually add the condensed milk. Mix until well incorporated. Fold in the lemon zest.
Spoon the filling evenly into the tart tin. Chill for 1 hour.
Place the berries, lemon juice and, sugar in a saucepan over a medium to high heat and cook for 5 minutes, or until soft and juicy & add jam with a little water to loosen.
When ready to serve, remove the cheesecake from the fridge and gently push the out of the tin. Garnish with the glazed berries & mint leaves.
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