Fresh Berry Cheesecake
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  • Prep time 20 '
  • Total time 260 '


  • 150 g digestive biscuit crumbs
  • 50 g butter, melted
  • 280 g Philadelphia Original
  • 397 g can condensed milk
  • 120 ml double cream
  • Juice of 3 lemons and the zest of 1 lemon
  • 150 g fresh berries of your choice
  • 50 ml strawberry or raspberry dessert sauce


  • To make the base:
    Combine the biscuit crumbs and melted butter and press into the base of a 20 cm loose-bottomed cake tin. Chill whilst preparing the filling.
  • To make the filling:
    In a bowl, whisk together the Philadelphia, condensed milk, double cream and lemon zest until smooth. Gradually whisk in the lemon juice and the mixture will start to thicken. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for at least 4 hours or preferably overnight.
  • To decorate:
    Just before serving decorate with the fresh berries and the dessert sauce.


  • A serving of this recipe should be seen as a treat – best enjoyed occasionally as part of a balanced diet.

Nutritional Information

Typical values Per Recipe
Energy 16039.0 kj
Energy 3830.0 kcal
Fat 230.0 g
Carb 380.0 g
Protein 58.0 g
Saturated fat 144.0 g
Salt 5.0 g
Dietary fibre 9.0 g
Sugars 308.0 g
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