- 1 packet Digestive biscuits, crushed
- 150gr unsalted butter, melted
- 1 tin condensed milk
- 2 boxes cream cheese (Philadelphia)
- Juice of 1 large lemon
- Few drops Vanilla essence
- 1 tin Cherry Pie Filling
Mix the crushed biscuits and melted butter together and press into a round non-stick Springform pan (loose-base dish) to make the cheesecake base.
Bake into a moderate oven for 10 mins. Once cool place in the fridge.
In a large bowl cream the condensed milk with the cream cheese until smooth.
Add vanilla essence and enough lemon juice until it thicken slightly.
Bring out the biscuit base from the fridge and pour the mixture over the biscuit base, placing it back into the fridge.
When the cheesecake is set, cover evenly with Cherry Pie Filling. Enjoy ;)