This easy to make baked cheesecake is a simple crowd pleaser. I make this for a visiting friend who loves the biscuit base part of cheesecakes, so this recipe was created to please her. If you like yours a little less crunchy, just use less digestive biscuits.
Half a pack of hobnobs
Half a pack of dark chocolate digestive biscuits
600g cream cheese
1 can of condensed milk
I punnet of blueberries
Lemon zest (finely grated)
3 normal sized eggs (whisked)
Firstly, you need to make the base. Melt the butter in a pan and me careful not to burn it. Bash the biscuits with a wooden rolling pin in a wooden bowl (or similar) – great for a bit of light stress relief. Add the butter to the biscuits and once it has all mixed well, press it in firmly and evenly into a pop-cake tin and bung it in the fridge for 20 minutes.
Pop on the oven on to around 175 degrees.
Next you need to make the filling. Put the cream cheese in a bowl and fork it until it becomes loose. Add the whisked eggs, grated lemon zest and condensed milk.
Now to assemble the cheesecake. Pour the mixture on top of the base and plop the blueberries across the mixture so there is even coverage.
Pop it in the oven for a good 50 minutes to an hour. The top should be a lovely golden colour when it comes out. Get a sharp knife and loosen the sides of the cake from then tin when taking off the rim. Make sure you leave it to fully cool before eating.
If you fancied, it might be nice serving this with a white chocolate sauce.