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Lemon and Mixed Berry Cheesecake

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Method

Crush the biscuits in a blender or in a double-lined bag with a rolling pin. Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill while you make the filling.
Meanwhile beat together the condensed milk and cream cheese until completely smooth. Add the juice and zest of 2 lemons and combine thoroughly. Spread the cream mixture onto the biscuit base and chill for 4 hours.
Tumble the berries into a small pan with the juice of half a lemon and the icing sugar, bring to the boil rapidly for a minute or two. Cool the mixture then transfer to a jug and refrigerate.
When ready to serve pour over the berry mixture so it trickles down the sides of the cheesecake.

A typical serving contains

of an adult's guideline daily amount*

* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.

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