Easy Cheesecake with Olive Oil
- 2. Press the mixture into the bottom of a 7-inch non-stick loose bottom baking tin or individual ramekins and smooth with a spatula or spoon.
3. Next make the filling: Beat the cream cheese, with the powdered sugar, lemon juice and vanilla with an electric mixer until smooth.
4. In another bowl whisk the cream until it doubles in bulk. Fold in the cream cheese mixture.
- 5. Spoon the mixture on top of the base and flatten with a spatula. Refrigerate for an hour before slicing and serve cold topped with fruit.