Ingredients 200g digestive biscuits, crushed 100g butter, melted 397g can Carnation Condensed Milk 300g full fat soft cheese Juice of 2 lemons 300g punnet fresh strawberries 3tbsp strawberry jam
You will also need... 20cm loose-bottomed cake tin
Method 1. Tip the crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin and press down. Chill for 10 minutes. 2. Pour the condensed milk into a large bowl. Add the soft cheese and whisk together. Mix in the lemon juice (watch it thicken!). Pour into the tin. Chill for 2 hours without the strawberry topping. 3. To serve, take the cheesecake out of the tin and place onto a plate. Cut the strawberries in half and mix with the strawberry jam – spoon the jammy berries onto the cheesecake and serve.
Tips: For best results always put the strawberries on just at the last minute before serving. The base with filling can be chilled without the strawberry top overnight if you prefer! For a lighter version try our low fat cheesecake pots - and top with any fruit you like!
Well today is of course Pancake Tuesday and as anyone knows preparation is the secret to making the perfect pancakes. Catherine Leyden joined us in the kitchen with her very-abled assistant Brent Pope to whip up some traditional favourites!