- 1 x 200 g packet Tennis biscuits
- ⅓ cup butter
- 100 g blueberries, plus extra to garnish
- ½ lemon, juiced
- 2 T sugar
- Strawberries, to garnish
- Raspberries, to garnish
- 2 plums, halved, to garnish
- For the filling:
- 2 x 250 g tubs plain full-cream cream cheese
- 190 g full-cream sweetened condensed milk
- 1 lemon, zested
Grease a round 24 cm loose-bottomed tart tin with a little oil.
Place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter.
Press the biscuit mixture firmly into the greased tart tin, and up the sides. Chill for 20 minutes.
To make the filling, beat the cream cheese until smooth and gradually add the condensed milk. Mix until well incorporated. Fold in the lemon zest.
Spoon the filling evenly into the tart tin. Chill for 1 hour.
Place the blueberries, lemon juice and sugar in a saucepan over a medium to high heat and cook for 5 minutes, or until soft and juicy.
When ready to serve, remove the cheesecake from the fridge and gently push the out of the tin. Garnish with the glazed blueberries, berries and plums.