This light and creamy cheesecake is perfect for the summer. Especially when local strawberries are in season. My Nan used to make us this dessert for us all the time except she used Cool-whip and a bit more sugar than I do.

Creamy Cheesecake

Crust:

• 2 and 1/2 cups graham crumbs
• 1/2 cup softened butter

Mix butter in with crumbs and pat down in a 9 by 13 baking dish (you may need to add a bit more crumbs depending on the consistency). Reserve a small amount of crumbs to sprinkle on the top (optional).  Bake 350 degrees for approximately 10 minutes. Let cool completely.

Filling:

Beat until peaks form (gradually add in the icing sugar):

• 2 cups whipping cream
• 2 tbsp icing sugar

In a separate bowl cream together:

• 2 pkgs softened cream cheese
• 2/3 cups sugar

Once creamy add in:

• 1/2 cup no pulp orange juice
• 1/2 cup lemon juice

Beat again until smooth and then add in the whipped cream. Mix well.  Spoon onto cooled crust and spread evenly, top with reserved crumbs (optional) and refrigerate for a few hours.  Serve with fresh fruit.