- Step 1
Crush biscuits, melt butter and mix together with cinnamon. Press into springform tin and put in fridge to set while you make the filling.
- Step 2
In electric mixer, put half of the cream cheese and blend until smooth, add half of the condensed milk, and mix, then add another quarter of cream cheese and the rest of the milk, along with lemon juice. Mix until smooth but not runny, if it is not thick enough and drips off a spoon add the remaining cream cheese, and mix. Pour over base and put in fridge to set.
- Step 3
For the topping, drain the juice of the berries into a small saucepan, leaving about quarter of a cup on the side in a jug. Put on a low heat and add the sugar. Heat until dissolved. With the small amount of juice, add the cornflour to make a smooth paste, add to the saucepan and stir until thickened. Add the drained berries, stir until mixed in and leave for about 10 mins to cool. Pour on top of the filling and leave in the fridge to chill for 60 mins.