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  • 200g digestive biscuits
  • 100g butter (block butter is best)
  • 300g cream cheese (philadelphia)
  • 60g icing sugar
  • 1 teaspoon vanilla extract
  • half a teason lemon juice
  • 300 ml double cream
  • topping - jam, strawberries etc
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    Method

    • step 1

      Crush digestive biscuits in a plastic bag with rolling pin, until they are like crumbs, add the softened/melted butter
    • step 2

      Press the mixture into a 20cm tin, press a little up the sides to form a ridge
    • step 3

      Beat together cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth
    • step 4

      lightly whip the double cream and fold into mixture
    • step 5

      Spoon over the base and smooth with spatula
    • step 6

      Put in the fridge for 3 hours
    • step 7

      When you are ready to serve, unmould it and put on topping of your choice
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