Simple Cheesecake

Serves: 20

Ingredients

• 800g crushed digestives
• 400g melted Lakeland Dairies Butter
• 2 kg cream cheese
• 400g sugar
• 8 eggs
• 500ml Millac Gold (semi-whipped)
• 1 litre purée of your choice
• 10g gelatine leaves

Method

Melt the butter then add to the crushed biscuit, press down firmly into a cake tin.

Soak the gelatine leaves in cold water.

Whip the sugar and eggs together until light and then beat in the cream cheese until soft.

Add the gelatine in a pan with fruit puree and warm up slowly until the gelatine has melted.

Add the fruit puree to the cream cheese mix and stir through, then add the semi-whipped Millac Gold.

Pour the cream mixture on top of the biscuit base and allow to set in the refrigerator until ready to serve.