Christmas is the perfect time for a little indulgence, so serve yourself up a slice of the good life with this thick and decadent cheesecake. Featuring a crumbly crust, velvety smooth filling and rich berry compote to top, even Saint Nick will stick around for a serve.
100g sugar-free digestive biscuits, crushed
50g unsalted butter, room temperature
500g soft cream cheese
2 tsp vanilla extract
Grated zest and juice of 1 lemon
200ml double cream
500g frozen mixed berries
3 tbsp water
- In a medium sized bowl, mix the crust ingredients together. Place in a 20cm spring-form cake tin lined with baking paper and, using a spatula, firmly press the crumbs down evenly. Refrigerate until they set.
- In another bowl, whisk the cheese, monk fruit, vanilla extract, lemon juice & double cream and layer over the set biscuit base. Smooth the top with a spatula and leave to set (approx. 1 hour).
- Meanwhile, make the berry compote. Place the berries into a pan with the monk fruit and water. Bring to the boil and simmer. Allow to cool then pour on top of the set filling.