| 180 grams | Plain sweet biscuits eg Milk Arrowroot or Marie |
| 90 grams | melted butter |
| 250 gram block | Philadelphia cream cheese |
| 395 gram can | Nestlé sweetened condensed milk |
| 1 small can (about 170 grams) | passionfruit or mango |
| 1 cup | thickened cream |
| ⅓ cup | lemon juice |
CRUST
Crush biscuits. Place in bowl, add melted butter and mix well. Press into foil-lined ring tin. Chill.
FILLING
Beat cream cheese until soft. Gradually beat in condensed milk, cream, and lemon juice. Stir in passionfruit or mango.
Add filling to chilled biscuit base.
Refrigerate overnight.
NOTE: For a firmer cheesecake dissolve 1 tsp gelatine to 1 tbsp hot water and fold into mixture.