If you’re sick of making banana bread and fancy spreading your culinary wings during lockdown, we’re here to help!

BEST NO-BAKE CHEESECAKE

Not a natural Mary Berry? This is an amazingly easy cheesecake recipe that does not require patience and lots of spare time. This is quick, simple and fresh and, best of all, irresistibly scrumptious!!

Serves 6-8

Ready in 8 hours

Ingredients

125grams crumbled digestive biscuits

75 grams of butter, melted

450 grams cream cheese

60 grams icing sugar

1 tsp of vanilla extract

2 tsp of lemon juice

450 mls double cream

Method

  1. Blitz the biscuits in a food processor, then add the butter and whiz again to make the mixture clump.
  2. Press this mixture into a 20cm/8” springform cake tin or individual ramekin pots. Press a little up the sides to form a slight ridge. Chill until firm.
  3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
  4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
  5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
  6. When you are ready to serve the cheesecake, unmould and decorate with fresh fruit of your choice and sprinkle with nuts.

BY DIANE CLARK