Cheesecake is SO delicious - and doesn't taste like cheese at all! This here is a classic version with biscuit crust and a lemon and cream cheese filling topped with strawberries. Enjoy!

Directions

1. Pop digestives and cinnamon in a mini chopper and finely blend. Melt the butter in a pot or the microwave. Mix the melted butter with the blended digestives and move the crust to a round baking tin. Proper press the crust into the bottom of the tin, then pop into the freezer while you get the rest ready.

2. Place gelatin sheets in a bowl of water so they're covered. In a separate bowl, add cream cheese, powdered sugar, vanilla sugar and zest from a rinsed lemon and lightly whisk until lump-free. Whisk whipped cream in a third bowl.

3. Press the juice from the lemon into a small pot and warm it up - or use the microwave. Squeeze the water out of the gelatin sheets and dissolve it into the warm lemon juice while stirring. Mix the lemon juice with 3 tbsp. of whipped cream, and fold into the cream cheese filling. Stir quickly to prevent the gelatin from creating lumps. Finally, fold in the remaining whipped cream.

4. Pour the filling onto your digestive crust, and refrigerate the cake for about 5 hours - or overnight.

5. Decorate the cake with the loveliest rinsed berries you can find.

6. And finally, it's time to munch - yay!

7. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help break the digestives to fit in the mini chopper. They can also help whisk the filling and top the cake with berries.