Ingredients

• 250g (9 oz) digestive biscuits or graham crackers
• 100g (7 tbsp) unsalted butter, melted
• 500g (18 oz) full-fat cream cheese, room temperature
• 1 cup (120g) powdered sugar
• 1 teaspoon pure vanilla extract
• 300ml (1¼ cups) heavy cream / whipping cream
• Fresh berries or fruit compote for topping (optional)

Instructions

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
2. Mix the crumbs with melted butter until it resembles wet sand. Press firmly into the bottom of a 20cm (8-inch) springform pan. Chill in the fridge while you make the filling.
3. In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
4. In a separate bowl, whip the heavy cream to stiff peaks.
5. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
6. Pour the filling over the biscuit base and smooth the top with a spatula.
7. Cover and refrigerate for at least 4 hours, preferably overnight.
8. Release from the pan, top with fresh berries, and serve.

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