• 50 g Highland shortbread fingers by Sainsbury's
  • 75 g sweetmeal digestives by Sainsbury's
  • 30 g unsalted English butter by Sainsbury's, melted
  • 150 g full fat soft cheese by Sainsbury's
  • 100 ml condensed milk
  • juice of 2 lemons
  • zest of 1 orange
  • 150 ml double cream by Sainsbury's
  • 2 tbsp icing sugar
  • 450 g British raspberries, washed
  • 50 g blueberries, washed


  1. 1

    Grease and line a 16cm loose-based cake tin with baking parchment. Put all the biscuits into a plastic bag and, using a rolling pin, crush until they are fine crumbs. Alternatively, you can whiz them in a food processor. Tip into a bowl with the melted butter and mix together well. Pour into the tin and press down evenly into the base of the tin using the back of a spoon. Set in the fridge while you make the filling.

  2. 2

    Using an electric whisk, beat together the soft cheese, condensed milk, lemon juice, orange zest, cream and 1 tablespoon of the icing sugar, until thickened.

  3. 3

    In a food processor, whiz together 100g of the raspberries with the remaining tablespoon of icing sugar. Fold through the cheesecake mixture, pour into the tin and chill in the fridge for 3-4 hours until set.

  4. 4

    Decorate the cake with some berries to resemble a Union flag. Serve with the remaining berries.

Nutritional Details

Each serving provides
  • Energy 2265kj 541kcal 27%
  • Fat 36.5g 52%
  • Saturates 22.5g 113%
  • Sugars 31.8g 35%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

16.3g carbohydrate 0.6g fibre 2.9g protein

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