One of the dishes we made at the Milestone Cookery school was a very easy cheesecake. In the class, we made it in individual glasses which looked really sweet. At the weekend, in an attempt to get some fruit down the Dancing Queen who was home to do her Saturday and Sunday job, I made this cheesecake.
The basic recipe is :
Crushed Digestive biscuits for the base - no butter to hold it all together - it doesn't really need it and it saves on the calories.
Equal measures of double cream (whipped) and Philadelphia cream cheese (I used extra light) whisked together with a little sugar.
You can flavour the cheesecake if you like - on the course we did this with Spiced Jamaican Rum and lime zest, but I didn't flavour this one.
I then just added as much fruit as I could. It was delicious.