Method Prep:15min › Extra time:2hr setting › Ready in:2hr15min
For the base, line a 23cm springform cake tin with greaseproof paper. Crush the biscuits to breadcrumb consistency. Melt butter in a saucepan and mix in the biscuits. Use back of spoon or spatula to smooth mixture into the base of cake tin, and place in fridge until set (shouldn't take too long).
For the filling, mix together condensed milk, cream and cream cheese in a bowl with a hand mixer until smooth. Add lemon juice, mix for about 30 seconds (the mixture will start to set as soon as lemon juice is added), then pour over base. Smooth top off with a spatula.
Place in fridge for at least 2 hours (preferably overnight).
Decorate cheesecake as desired. In my photo, I edged the cake tin with strawberries, and decorated top with raspberries, sliced strawberries and gooseberries.