Home-made berry jam cheesecake (no bake)

This is my favourite easy to make cheesecake- Nigella Lawson's version. It is so good that I even tried licking the mixing bowl after I made it to make sure that there is no wastage.

My version looks super homemade and my trick is organic lemon from my neighbour's house.
The taste of this organic lemon gives the cake such a fresh tang!

I made my own mixed berry jam by cooking 2 handfuls of frozen berries with 1 tablespoon of sugar and 1 tablespoon of water in a small saucepan. The jam will thicken as you cook in slow fire.
I made this cake for my cell group in Brissy and only Mr Hoby didn't like it because its too cheesy for him. Please follow Nigella's recipe below and you will be loved by many!

Home-made berry jam cheesecake (which I modified from Nigella Lawson's recipe) INGREDIENTS 125g digestive biscuits 75g melted butter 300g cream cheese 60g icing sugar 1 teaspoon vanilla extract 1/2 teaspoon organic lemon juice 250ml double cream Homemade berry sauce Serving Size : Serves 6–8METHOD 1. Smash the cookies in a freezer bag by using a rolling pin make the mixture clump.Then melt the butter and mix it into the crumbs. 2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge. 3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth. 4. Lightly whip the double cream, and then fold it into the cream cheese mixture. 5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight. 6. When you are ready to serve the cheesecake, unmould it and spread the jam over the top.