Method
Base
- Prepare a 23cm loose-bottomed tin by lining it with baking paper.
- Crush biscuits into fine crumbs. Mix with melted butter.
- Press the crumb mixture evenly into the prepared tin.
- Refrigerate for about 20 minutes to set firmly.
Filling
- Beat cream cheese, icing sugar, and vanilla extract until smooth.
- Gently fold in cream until combined.
- Pour the filling onto the chilled base, smoothing the top.
- Refrigerate for 1-2 hours to set.
Top with berries of choice or in season fruit to elevate your cheescake.
