My super Cheesecake

This cheesecake has been with me for many years, and it's always a success. It´s quick and easy, but as every cheesecake I reccomend to bake it the day before, it tastes better. Appart from the base, it has two layers, and it can be decorated with fresh fruit, like the ones in the photos or jam, or whatever you like.

Ingredients:

for the base: one packet of digestives or rich tea biscuits

100grs softened butter

for the first layer:

3 or 4 tubs of philadelphia (depending on how thick you want it)

4 big medium eggs or 3 big ones

the juice of half a lemon

a handful of blueberries

1/2 teaspoon vanilla extract

1/2 cup caster sugar

for the second layer:

two tubs of quark cheese or ricotta

1 spoonful lemon juice

4 or 5 spoonfuls of sugar

1/2 teaspoon vanilla extract

Method:

Preheat the oven to 180 degrees.

The base is the same as every cheesecake, crush the biscuits and mix them with the softened butter, and coat this mixture over a 24cms cake tin. Keep in the fridge whilst you prepare the filling.

For the filling, mix all the ingredients and pour over the biscuits mixture, scatter the blueberries and push them into the batter. Bake in the oven at 180degrees for 40 minutes, or until the cake is set. For the second layer, mix all the ingredients and pour over the set filling, put back in the oven for 10-15 minutes, turn off the oven and leave there to cool, once it's done, keep in the fridge overnight. To serve decorate with fresh fruit.