This fruity cheesecake combines a buttery, crumbly biscuit base with the tart zing of fresh berries and a creamy, whippy cake mixture. Putting it in the fridge to set overnight rather than baking it in the oven makes this cake recipe even more deliciously light and simple to make.
To make the base, combine the biscuit crumbs and melted butter and press into a 20cm round loose-bottomed cake tin. Chill whilst preparing the filling.
In a bowl, whisk together the Philadelphia, condensed milk, double cream and lemon zest until smooth. Gradually whisk in the lemon juice - the mixture will start to thicken. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for at least 4 hours or preferably overnight.
Decorate with the fresh berries and the strawberry or raspberry dessert sauce before serving.
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