INGREDIENTS

• 1 x 200 g (packet) of Tennis biscuits

• ? cup butter

• 100 g blueberries, plus extra to garnish

• ½ lemon, juiced

• 2 T sugar

• Strawberries and raspberries to garnish

• For the filling:

• 2 x 250 g tubs of plain full-cream cream cheese

• 190 g full cream condensed milk (sweetened)

• 1 lemon zest

INSTRUCTIONS

Grease a loose-bottomed tart tin with a little oil or butter.

Crush Tennis biscuits until fine.

Transfer the biscuits to a bowl and mix in melted butter.

Press the biscuit mixture firmly into the tart tin, and up the sides.

Chill for 30 minutes.

For the filling: beat the cream cheese until smooth.

Gradually add the condensed milk and mix until well incorporated.

Add the lemon zest.

Spoon the filling into the tart tin and chill for one hour.

Place the berries, lemon juice, and sugar in a saucepan over medium heat and cook, until soft and juicy.

Remove the cheesecake from the fridge.

Garnish with the glazed berries.