My mother’s cheesecake
SERVES 6–8
180g plain sweet biscuits (Arnott’s Nice or Milk Arrowroot), crushed
125g butter, melted and cooled squeeze of fresh lemon juice
250g block cream cheese, at room temperature
395g can sweetened condensed milk
½ cup (125ml) fresh lemon juice seasonal fruit, such as nectarines and passionfruit, to decorate
1 Lightly grease a 20cm pie plate or invert the base of a 20cm springform cake tin and line with baking paper. Place the crushed biscuits in a bowl with the butter and lemon juice. Mix until well combined.
2 Press the crumbs into the base of the pie plate or tin, pressing in firmly with the base of a glass. Chill the base while you prepare the filling.
3 Place the cream cheese in the bowl of an electric mixer and beat until smooth. Add the condensed milk and beat until smooth. Add the lemon juice. Beat until combined.
4 Pour the filling over the base and level the surface. Chill for 4 hours, until firm.
5 Serve the cheesecake with seasonal fruits.