Ingredients:

  • 250g (9 ounces) Digestive Biscuits, finely crushed
  • 100g (7 tablespoons) Unsalted Butter, melted
  • 2 tablespoons Granulated Sugar
  • 500g (1.1 pounds) Full-Fat Cream Cheese, softened
  • 150g (3/4 cup) Icing Sugar, sifted
  • 284ml (1 1/4 cups) Double Cream, cold
  • 1 teaspoon Vanilla Extract
  • Zest of 1 Lemon (optional)
  • Fresh Berries (strawberries, raspberries, blueberries), for garnish (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Combine crushed biscuits, melted butter, and sugar. Press into a 9-inch springform pan. Chill for 60 minutes.
  2. Beat softened cream cheese and icing sugar until smooth.
  3. Whip cold double cream until stiff peaks form.
  4. Gently fold whipped cream into the cream cheese mixture. Add vanilla extract and lemon zest (if using).
  5. Pour filling over the chilled biscuit base. Smooth the top.
  6. Cover and refrigerate for at least 4 hours, or preferably overnight.
  7. Garnish with fresh berries and chocolate shavings (if desired). Slice and serve.