Advertisement
six to 8
easilyEasy
30 min
By Jo Pratt
Published 2009
Forget fiddling about with cake tins, cooking bases or setting creamy toppings in the fridge - this is a wonderfully easy cheesecake that you make straight on to the serving plate, so it is ready in an instant. You can top the cheesecake with whatever fruits you like, but I have given you a few suggestions to get you on your way.
Crush the biscuits to fine crumbs in a plastic bag with a rolling pin or in a blender. Melt the butter in a saucepan and then thoroughly mix in the biscuit crumbs.
Spoon the base mixture on to a large, flat serving plate. Using a spoon or your hands, shape and firmly press the crumbs into a thick circle, roughly 22cm x 1 cm (but this will depend on the size of your plate). Put the plate