• 150 g sweetmeal digestives by Sainsbury's, crushed
  • 100 g Taste the Difference soft amaretti biscuits, crushed
  • 125 g unsalted English butter by Sainsbury's, melted
  • 0.5 tsp sunflower oil by Sainsbury's, for greasing
  • 397 g sweetened condensed milk by Sainsbury's
  • 200 g full fat soft cheese by Sainsbury's
  • zest and juice of 1 orange
  • 4 tbsp freshly squeezed lemon juice
  • 150 ml British double cream by Sainsbury's
  • 150 g raspberries, washed
  • 75 g blackberries, washed
  • 50 g strawberries, washed, hulled and halved
  • 1 tbsp icing sugar, to dust


  1. 1

    To make the base, mix together the crushed biscuits and melted butter, and press into a lightly greased 23cm spring form tin. Put in the fridge to set for 1 hour.

  2. 2

    Grease with oil and line a 23cm springform tin with clingfilm. Whisk together the condensed milk, soft cheese, lemon juice and orange zest and juice.

  3. 3

    In a separate bowl, whisk the cream until soft peaks form, then fold into the cream cheese mixture with the raspberries, blackberries and strawberries, reserving a few for decorating. Put into the cake at put in the fridge to set for 2-3 hours

  4. 4

    When set, remove the cheesecake from the tin and clingfilm. Decorate with the reserved raspberries and strawberries. Dust with the icing sugar before serving.

Nutritional Details

Each serving provides
  • Energy 3228kj 771kcal 39%
  • Fat 51.2g 73%
  • Saturates 29.7g 149%
  • Sugars 53.6g 60%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1290kj/308kcal

Each serving provides

25.9g carbohydrate 1.1g fibre 4.6g protein

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