Christmas Cranberry Cheesecake

method:

• Crush the biscuits in a blender or in a double lined bag with a rolling pin. Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill while you make the filling.
• Beat the condensed milk and cream cheese together until completely smooth. Add the lemon juice and combine thoroughly – the mixture should thicken as the lemon juice reacts with the cheese. Spread the creamy filling over the base and chill for at least four hours, preferably overnight.
• Tumble the berries into a small pan with the sugar and 100ml water, cover and simmer for five minutes until the berries are soft and pulpy. Push the mixture through a sieve and chill the cranberry coulis until ready to serve.
• Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.