I’m not kidding! This literally is the best cheesecake in the world. The fact that my daughter made it, has absolutely nothing to do with it. Honest!
Martha made this at school last week, and it was so grub-tastic, that I had to share it with you. You’ll need a 20cm foil tin or flan dish.
Serves: 8 (depending on how big your slices are!)
10 digestive biscuits
225g plain cream cheese (eg. Philadelphia)
250ml double or whipping cream
50g caster sugar
100g fresh strawberries OR raspberries
1. Crush biscuits in a large food bag using a rolling pin, until fine crumbs. PLEASE NOTE: When I’ve done this in the past, I’ve always given the biscuits a good old bashing! However, Martha informs me that all you need to do is roll the rolling pin (that’s why it’s called a ‘rolling’ pin!), back and forth, over the biscuits to achieve fine crumbs. To think of all the carnage I’ve done to digestive biscuits in the past. Good job I’m not Catholic!
2. Melt the butter in a saucepan on a gentle heat. Remove from heat and place on a pan stand. Stir in crushed biscuits using a wooden spoon and press firmly into the base of the tin using the back of a metal spoon until smooth-ish!
3. Place the biscuit base in the fridge to set for 15 minutes or so.
4. Wash the fruit in a sieve, slice in half, and set aside.
5. Add cream cheese, cream and sugar to a large glass bowl and whisk using an electric whisk until thick and creamy.
6. Remove the biscuit base from the fridge and place half of the fruit on top. Then carefully spread the cream mixture evenly over the top.
7. Decorate with remaining chopped fruit and store in the fridge.