I haven't tasted this because my colleagues in the Wythenshawe pharmacy devoured it so quickly - it must have been good!
50g/2oz butter, melted
100g/4oz shortcake biscuits, crushed
15g/half oz chopped walnuts
Filling & decoration
225g/8oz full fat soft cheese, softened (e.g. Philadelphia)
50g/2oz caster sugar
2 eggs, beaten
grated rind & juice of one lemon
225g/8oz fresh fruit, e.g. strawberries, grapes, kiwi, banana
In a bowl, mix together the melted butter, biscuit crumbs and chopped walnuts. Press the mixture over the base and sides of a 20cm/8 inch ovenproof pie plate/flan dish/fluted tin.
To make the filling, place the cheese, sugar, beaten eggs, lemon rind and juice in a bowl. Whisk until smooth, preferably with an electric whisk.
Pour the mixture over the biscuit base and bake in a pre-heated oven for 30-35 minutes, until the filling has just set. If you just turn the oven off when the filling is solid and leave the tart in the oven, it will prevent the filling from cracking. Leave to cool.
Decorate the top of the cheesecake with circles of a selection of fresh fruit.