No need to spend on digestive biscuits. Cream crackers are a cheaper alternative and give a delightfully crumbly base. For a denser base, simply add more butter.
The ingredient amounts provided are a guideline. Feel free to adjust, especially the condensed milk, if you prefer a less sweet cheesecake. This cheesecake needs to set in the fridge for at least 1 day. When cut, the crumbly bottom layer stands out, giving it a truly unique texture.
For decoration, cherries are optional. You
can switch to any topping you like.
Its simple ingredients, easy method, and
delicious taste make this cheesecake a true pleasure to prepare in your own
kitchen.
For the bottom biscuit layer
160g cream
crackers - crushed to a fine consistency
70g melted butter
For the top cheese layer
200g cream
cheese - softened
9 condensed
milk
1 tbsp lemon juice
For Deco
Sliced red and green cherries
How to Make Cheesecake
For the bottom layer
Mix cream crackers and butter together until evenly mixed.
Press the
mixture into a greased springform pan, by firmly flattened.
Place the pan
in the fridge to set for approximately one hour.
For the top layer
Whisk together cream cheese, condensed milk, and lemon juice to a smooth mixture.
Bring out the pan with biscuit layer from the fridge.
Scoop and spread this cheese layer atop.
Place back in the fridge to set the cheese layer slightly.
Bring out and for the pattern atop, use a fork.
Gently press the cherries atop as well.
Allow the cheesecake to set overnight in the fridge before slicing.
