Dead easy cheesecake

Dead easy cheesecake

Make this the night before so it has plenty of time to set and you won’t need to worry about it on the day. Take the leftovers to work and impress your colleagues!

By , 21 September 2015
Dead easy cheesecake
  • Ready in: 265 mins
  • Serves: 8
  • Price: 65p per serving
Nutritional Info
Each 225g serving contains
  • Fat 31.6
    45%
  • Sat Fat 19.4
    97%
  • Sugar 41.7
    46%
  • Salt 0.9
    16%
  • Cals 547
    27%
of your reference intake.
Typical energy values per 100g: 1018kJ/243kcal.
Ingredients
  • 100g butter, melted, plus a little for greasing
  • 200g Asda Digestive Biscuits
  • 1 unwaxed lemon
  • 2 limes
  • 2 x 200g packs Asda Full Fat Soft and Creamy Cheese
  • 397g can condensed milk
  • 500g bag Asda Frozen Summer Fruits
  • 2 tbsp sugar
  • 1 tbsp cornflour
Method
  • Lightly butter the inside of a 23cm round loose-based cake tin. Cut a round of greaseproof paper to fit the base and put it in – if you don’t have any it’s OK to skip this step. Put the biscuits in a freezer bag and crush them with a rolling pin. Melt the butter in a pan, add the crumbs and mix together. Tip into the tin and press down with the back of a spoon to make a base. Leave to chill in the fridge.

  • Using the finest side of a grater, grate off the coloured zest (but not the white pith) of the lemon and one of the limes. Put in a large bowl. Cut each fruit in half and then squeeze the juice into a measuring jug – you should have about 120ml.

  • Add the soft cheese and condensed milk to the zest and mix together well. Using a wire whisk, gradually whisk in the juices. Pour into the tin and refrigerate overnight or for at least four hours.

  • Put the frozen fruit in a pan with the sugar and gently heat until the sugar dissolves. Mix the cornflour with a splash of cold water to make a smooth paste and then stir into the fruit. Heat, stirring until it boils and thickens. Tip into a bowl and cool.

  • Loosen the clip at the side of the tin and ease it off. Slide the cheesecake on to a large plate on the greaseproof paper (or the base of the tin). Serve with the fruit sauce.