Delia's Cheesecake

Delia's Cheesecake

Crust:

1 packet of digestive biscuits
100g melted butter

Filling:

250ml fresh double cream
1 tin of condensed milk (397g)
2 x 200g tubs of cream cheese
½ cup fresh lemon juice (about 3 lemons)

Topping:

Fresh cream
Fresh fruit or candied violets & fresh edible flowers


Method:

Crush the digestive biscuits into fine crumbs & mix with the melted butter. Line a large pie dish with crumb mixture & put into fridge to firm up.

Whisk the cream & fold in the condensed milk, cream cheese & lemon juice.

Spoon into crumb base & put into fridge to set.

This can be made the day before it is needed!