Ingredients:
2 cups cream cheese
1 cup sugar
2 eggs
1 teaspoon vanilla
One lemon with a zest
2 tablespoons flour
Sour cream 2 tablespoons
100g digestive biscuits
50g margarine
Procedure:
Crush the biscuits in a ziplock bag.
Pour the crushed biscuits into a baking tin or casserole and flatten them with your hands.
Melt the margarine and pour it over the biscuits. Mix, press down and flatten.
For the cheesecake mixture:
In a mixer bowl put the cream cheese and whip until smooth.
Now add the sugar, vanilla and flour.
Mix until smooth and add the eggs, lemon juice and zest.
Whip then add in sour cream and mix, then pour over the biscuits.
Bake for 45 mins at 200C then remove from the oven and set aside.
For the topping:
250g mixed berries (frozen)
50g sugar
1 tablespoon cornstarch
3 tablespoons water
In a saucepan over medium heat, add the mixed berries and sugar and boil.
Add the cornstarch diluted in 3 tablespoons water and simmer until it thickens and has a jam consistency.
Pour on the baked cheesecake and refrigerate (chill) for about four hours. Enjoy!
