Strictly speaking this isn’t a cheesecake but it’s a super easy light dessert which is perfect for hot summer days and takes literally minutes to whip up.
You can either just make it a lemon cheesecake with the recipe below –
250g crushed biscuits (I use lotus biscuits or ginger nuts as they go well with the lemon)
Melt butter and mix in the crushed biscuits then press mixture into base of round baking tin. Put in fridge to set
250 ml whipping cream
340g condensed milk
Juice of 2 large lemons
Whip cream till fairly stiff , add condensed milk & whip to incorporate. Then using a hand whisk, mix in the lemon juice and the mixture will thicken.
Pour over biscuit base and place in fridge till set.
Or if you want more of a show stopping dessert simply stir through a punnet of raspberries with a little pink food colouring and before you pour the mixture over base place halved strawberries all round the edge of the baking tin. If I’m doing this with the strawberries I use a springform cake tin as it’s much easier to get the dessert out with all the strawberries intact!
You can then decorate the top as you wish using edible flowers, fruit and mini meringues.
If you want to be super fancy you can also layer your dessert by dividing up the mixture and adding blueberries to one layer and raspberries to another and again adding a dash of lilac and pink food colouring and then decorating with lots of pretty edible flowers & fruit