Preparation time: 40 minutes plus chilling time
150g digestive or petit beurre biscuits
100g melted butter
225g cream cheese, at room temperature.
70g caster sugar
2 tbsp lemon juice (preferably from fresh lemons)
180ml whipped cream
Fruit for decoration: strawberries, blueberries, or any other preferred fruit.
For the base:
Grind biscuits into crumbs using a food processor or place in a plastic bag and crush them.
Mix melted butter with the crumbs until they are coated.
Grease a 24cm round spring form cake tin.
Press the crumbs into the tin — it is easier to spread the crumbs starting from the sides.
Put biscuit base in the freezer while preparing the filling.
For the filling:
Use a mixer to beat the cream cheese until smooth.
Add the sugar and lemon juice and continue to mix.
Beat the cream until it is in soft peaks and holds its shape.
Fold the whipped cream into cream cheese mixture.
Remove the base from the freezer and spread the cream mixture onto it.
Refrigerate for at least 4 hours. Preferably overnight.
Once cake is ready, gently remove it from tray and decorate with preferred fruit.