Ingredients:

  • 200g (7 oz) digestive biscuits, crushed
  • 100g (3.5 oz) unsalted butter, melted
  • 500g (18 oz) cream cheese, softened
  • 150g (5.3 oz) powdered sugar
  • 240ml (1 cup) heavy cream
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)
  • Fresh fruit (strawberries, blueberries, etc.)
  • Chocolate sauce

Instructions:

  1. Combine crushed biscuits and melted butter in a bowl. Press into the springform pan and chill.
  2. Beat cream cheese until smooth. Gradually add powdered sugar, mix well. Whip heavy cream and fold it into the mixture.
  3. Pour cream cheese filling over the chilled biscuit base, smooth the top, cover, and refrigerate for at least 2 hours.
  4. Release the cheesecake from the springform pan and top with fruit or chocolate sauce before serving.