INSTRUCTIONS:

For the base:

1. Crush the digestive biscuits with a rolling pin.
2. Melt and stir in together the butter and syrup.
3. Mix (1) and (2) together and spread the mixture evenly into a 7” loose sponge tin, making sure that it is pressed well down into the base.
4. Place the sponge tin with the mixture in fridge to set.

For the Topping:

1. Place the Philadelphia cheese into a basin;  sift the icing sugar onto it; and then add the ‘squeeze’ of lemon juice and mix together.
2. Whip the double cream and mix into the Philadelphia mixture as mentioned above.  DO NOT OVER MIX ---- otherwise it will go runny.
3. Remove the sponge tin containing the base mix from the fridge and spread the Philadelphia / Cream mixture onto the base, and return to the fridge to set.

To decorate:

• Remove from the fridge and decorate the top of the cheesecake with any of the   following: Mandarin Segments, Black Cherries, Strawberries, Raspberries ----  or whatever else you fancy. Return the completed cheesecake to the fridge until required for for serving.   Then, remove and ease out of the loose bottomed sponge tin and onto a   suitable serving dish.  

INGREDIENTS

• 8 oz (225g) Plain digestive biscuits
• 1 oz (30g) Butter
• 1 Tablespoon Syrup
• 4 oz (125g) Philadelphia Full Fat Cheese
• 4 fl.oz (125ml) Double Cream
• 1 Tablespoon Icing Sugar
• 1 ‘squeeze’ Lemon Juice ( ½ teaspoon = 1 ’squeeze’)