A luscious, fresh and easy cheesecake with no baking required....
For the Filling:
8 oz cream cheese, (about 250gm) Philadelphia
8 oz COLD whipping cream (1 cup)
½ can of condensed milk
1/3 cup lemon juice
For the base:
150 gm digestives (about 13-15 biscuits)
85 gm melted butter
Crush the digestives either in a plastic bag with a rolling pin or in a processor. Then add the melted butter and mix well. Firmly press biscuit mixture in an 8" spring form pan. Use the back of a spoon to press the biscuit base into the tin and smooth the surface. Place the base in the fridge to cool while making the filling.
Whip the cream until peaks form. Beat all filling ingredients except cream together until smooth, then fold in cream (make sure the cheese cream is at room temperature) Once the cream cheese is smooth then folds in cream. Now, using a whisk, mix the two until the mixture is smooth, stiff and thick, but be careful NOT to over-beat it as the whipping cream might curdle if you do that. Put filling into cake tin on top of base. Freeze for a few hours. When cake is hard pull out of cake tin. Leave at room temperature for a few minutes then serve. You can garnish the cheesecake with fruits, fruit sauces, chocolate etc.