Cheesecake

1 packet chocolate ripple biscuits

75g butter, melted

359g cream cheese 

175g condensed milk 

Juice of one lemon 

85g cream, whipped

Topping

Rylstone Road

The Regions Seasons, seasonal jam (image depicts raspberry jam) 

Strawberries, raspberries and mint leaves 

Line a 20cm springform tin.

Using a food processor crush chocolate ripple biscuits into a fine crumb. Add melted butter to the crumbs and process until combined. Press biscuit mixture into the base and up the side of prepared tin. Refrigerate while making the filling. 

Using electric mixer beat together cream cheese, condensed milk and lemon juice until smooth. Gently fold in whipped cream. Pour mixture over prepared base and refrigerate overnight or until set. 

Remove cheesecake from pan and place on serving plate. Top with a generous amount of ‘Rylstone Road’, your chosen ‘Region’s Season’s Jam’ and fresh berries. 

Enjoy.