- 1½ cup crushed graham crackers
- ½ cup butter
- ½ cup cream
- 2 tubs Arla® Original Cream Cheese Spread
- ½ cup sugar
- 1 tablespoon vanilla
- 2 cups frozen strawberries
- 3 tablespoons sugar
- Juice and zest of one lemon
- Fresh blueberries for decoration
- Fresh raspberries for decoration
Break the graham crackers and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a cake tin with parchment paper and return the side of the pan to the base. Press the graham cracker mix into the tin until the base is even and smooth. Refrigerate and allow the base to solidify.
To make filling, mix vanilla with sugar and Arla Original Cream Cheese to a fluffy consistency. Gently blend whipped cream in the cream cheese mixture. Pour the filling into the tin and let it cool in the refrigerator until the cheesecake filling sets.
In a pan add frozen strawberries and sugar, bring to the boil and let it simmer 5 minutes. Blend to a smooth sauce and season with lemon zest and juice. Let it cool in the refrigerator and drizzle on the finished cheesecake along with fresh berries before serving.