Lemon Jewel No Bake Cheesecake - cooking recipe

Ingredients

Crust
500 g biscuits (Arnotts Lemon Crisps or similar)
3/4 cup melted butter
1/2 cup sugar
Filling
250 g light cream cheese
60 g dried cranberries
30 g dried blueberries
1/2 cup white chocolate chips
400 g sweetened condensed milk
1/2 cup lemon juice
2 teaspoons colvita raspberry vinegar
1 cup whipping cream
Icing
250 g jam (IXL brand raspberry, strawberry and cranberry conserve)
2 tablespoons icing sugar
Garnish (optional)
1/4 cup white chocolate chips
1 dash cranberries
1 dash blueberries

Preparation

Base:
First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
Crush up the biscuits until they are crumbly.
Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
Filling:
Whip the cream until you get soft peaks, then set aside.
Beat all other fillings until smooth, then fold in the cream.
Pour into base then freeze for 2 hours, more if you have the time.
Icing:
Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.