Crush 200g digestive biscuits and add 100g unsalted melted butter mixing well to coat. Add to a 20cm loose bottomed cake tin pressing well in and chill for 10 minutes.
Evenly spread sufficient lemon curd (homemade if you have some) to make a 0.25" layer.
Pour 397g can of condensed milk into a bowl with 300g full fat cheese (low fat will not work as it won't set). Whisk well for at least 10 minutes in a food mixer on full power or longer with a large hand whisk adding the juice of 2 lemons in between. Once thickened well pour evely over the biscuit/lemon curd.
Randomly top with 300g chopped berries. Chill for at least 2 hours before serving.
You can make individual smaller cheesecakes in washed out cottage cheese pots and they freeze well also.
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