NO-BAKE SWEET & SALTY CHEESECAKE

I love the informality and homely vibe of generously scooping this cheesecake straight from its dish into your bowl at the table. The biscuits are kept quite chunky and the topping is just sweet enough. I’ve gone for Ritz crackers for saltiness and condensed milk because it’s one of the best things that comes in a can.

SERVES 6

★ 260g Ritz crackers

★ 135g salted butter, melted

★ 390g cream cheese

★ 150g soured cream

★ 3 tsp vanilla-bean paste

★ 340ml condensed milk, plus extra to drizzle

★ 300ml double cream

★ flaky sea salt, to serve

1 Put the crackers in a bowl and bash with a rolling pin until mostly broken up. You want a rough mix of smaller and larger pieces.

2 Pour in the melted butter and stir well to coat. Carefully put the coated crackers in a small serving dish and chill in the fridge while you make the filling.

3 Put the cream cheese, soured cream and vanilla in a bowl and mix until smooth. Stir in the condensed milk.

4 In a separate bowl, lightly whip the cream until you have very soft peaks. Fold this into the cream-cheese mixture, then spoon everything into the dish on top of the crackers.

5 Chill in the fridge for 3-4 hours. When you’re ready to serve, drizzle with some extra condensed milk and a little flaky sea salt. Scoop it generously into bowls to serve.

Make ahead

Make up to 1 day in advance (any longer and the crackers start to soften too much).