Keep things simple with this simple no-bake treat. Top with your favourite seasonal fruit or fruit compote.

Method

• For the base:
• Grind biscuits into crumbs using a food processor or place in a plastic bag and crush them.
• Mix melted butter with the crumbs until they are coated.
• Grease a 24cm round spring form cake tin.
• Press the crumbs into the tin — it is easier to spread the crumbs starting from the sides.
• Put biscuit base in the freezer while preparing the filling.
• For the filling:
• Use a mixer to beat the cream cheese until smooth.
• Add the sugar and lemon juice and continue to mix.
• Beat the cream until it is in soft peaks and holds its shape.
• Fold the whipped cream into cream cheese mixture.
• Remove the base from the freezer and spread the cream mixture onto it.
• Refrigerate for at least 4 hours. Preferably overnight.
• Once set ready, gently remove it from the tin and decorate with preferred fruit.

First published in the JC 18 April 2013