Fifteen Kilograms of Imperfect Lemons

Beat 2 x 250g blocks Philadelphia cream cheese with 120g sifted icing sugar, the juice of one lemon and a teaspoon vanilla extract. Whip a 600ml bottle of cream. Combine the cream cheese mixture with the whipped cream. Process a 355g package of digestive biscuits in a food processor and mix with 150g melted butter.

Press the biscuits into the bottom of a lined 26cm springform tin. Add the filling and gently spread over. Tip a 370g jar of cherry conserve over the top. Chill in the refrigerator for 6 hours before removing from the tin.