Amy's Uncooked Easy Peasy Cheesecake

This is my fall back dessert. My Mum brought the recipe back from Canada when she and Dad lived there before I was born. I don't make this very often as it is quite rich, but, oh so yummy. I also usually make 2 as it freezes so well without the topping. And then I put a seasonal fruit topping of my choice when it has defrosted. Sometimes I use digestive biscuits for the base, and sometimes chocolate chip or even ginger biscuits. You can ring the changes, it's all good.

• Ready In: 15 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 2  cups  digestive biscuits, crushed
• 4  ounces  melted butter
• 1 (397 g) can  nestles sweetened condensed milk
• 300  g cream cheese
• 125  fresh lemon juice
•  fresh fruit
• 2  teaspoons cornflour
•  sugar

Directions

1. Crush biscuits and add melted butter.
2. Mix together till all crumbs are coated with the butter and put into an 8-inch loose bottom tin. Press down and a little up the sides.
3. Put into the fridge to set whilst you make the cake.
4. Place cream cheese into a bowl and beat for a minute or two to soften and smooth it. Add the whole can of condensed milk and beat it.
5. Then add the lemon juice and beat that inches You will notice that it is beginning to thicken at this point. Have a little taste to see that it is lemony enough.
6. Pour the rest over the base and leave to set.
7. For the topping.
8. Either put fresh fruit straight on the top or.
9. Gently poach a little fruit e.g. blueberries or raspberries in a little water (sugar to taste).
10. Place the fruit on the cake.
11. Add the cornflour to the remaining juices to thicken slightly and then use to glaze your fruit giving a nice shine.