This is always such a popular dessert when we serve it out at The Mantra Room. Quick and easy, creamy and rich, it is hard to stop at one piece. You can decorate the cheesecake with strawberries or any type of berry, mango pieces or cherries. I’ve used passionfruit to garnish this moorish cheesecake.
- 2 cups crushed biscuits
- 125–150 g melted butter
- 250 g cream cheese
- ½ cup fresh lemon juice
- 1 can condensed milk
Mix together the crushed biscuits and melted butter and using the back of the spoon, press the mix evenly into 22 cm spring form pan and chill.
In a processor, mix together the cream cheese, lemon juice and condensed milk until light and fluffy. Pour into prepared shell.
Refrigerate overnight to set and decorate with fruit.