Milk Cheesecake Slice

INGREDIENTS

• 250g Arnott’s Nice biscuits
• 125g butter, melted
• 500g cream cheese, at room temperature
• 397g can sweetened condensed milk
• 2 tablespoons lemon juice
• 2 Coles Australian Free Range Eggs
• 1 1/2 cups frozen mixed berries

METHOD

• Step 1
  Preheat oven to 150C. Grease and line base and 2 long sides of a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
• Step 2
  Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon biscuit mixture into prepared pan. Use the base of a flat-bottomed glass to spread and press over the base. Place in fridge for 30 mins to chill.
• Step 3
  Meanwhile, process the cream cheese in a food processor until smooth. Add the condensed milk and lemon juice and process until smooth. Add the eggs. Process until well combined.
• Step 4
  Sprinkle half the berries over the base. Pour over the cream cheese mixture and smooth the surface. Sprinkle with remaining berries. Bake for 30 mins or until just set. Turn off oven. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 2 hours to chill. Cut into squares to serve.