- 200g digestive biscuits, crushed
- 100g butter, melted
- 397g can Carnation Condensed Milk
- 300g tub full fat soft cheese
- Juice 2 lemons
- 175g fresh strawberries, plus extra to serve
- 3 tbsp strawberry jam
Tip the crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes.
Pour the condensed milk into a large bowl. Add the soft cheese and whisk together. Mix in the lemon juice (watch it thicken!). Pour into the tin. Chill for at least 2 hours, preferably overnight.
To serve, take the cheesecake out of the tin and place onto a plate. Cut the strawberries in half and mix with the strawberry jam – spoon the jammy berries onto the cheesecake and serve straight away.
Recipe courtesy of Carnation