Ingredients:

  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted
  • 450g cream cheese, at room temperature
  • 100g powdered sugar
  • 240ml heavy cream
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)
  • Fresh berries (strawberries, blueberries, or raspberries)
  • Mint leaves for garnish (optional)

Instructions:

  1. Mix crushed biscuits with melted butter until combined. Press mixture into the bottom of the springform pan; smooth to create an even layer.
  2. Chill the base in the refrigerator while preparing the filling.
  3. In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
  4. In a separate bowl, whip heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  5. Remove the chilled biscuit base from the fridge. Pour the cream cheese filling over the base, smoothing the top with a spatula.
  6. Chill in the fridge for at least 4 hours or until set.
  7. Run a knife around the edge of the cheesecake before carefully removing the springform. Top with fresh berries and mint leaves if desired.
  8. Slice and serve chilled.