Lemon cheesecake

Ingredients

150-200g digestive biscuits

60-80g butter

AMOUNTS DEPEND ON TIN DIAMETER 18-20cm

250 g cream cheese - Philadelphia or mascarpone are ideal

300ml double cream  

100 g caster sugar

Zest of 2 lemons

5 tbsp lemon juice - this is the juice of just under 2 lemons

Method

1. Crush your biscuits using a rolling pin – either in a food bag or a plastic bowl using the end of a rolling pin.

2. Melt your butter in a pan and add biscuit mix in.

3. Press biscuit mix into the bottom of a loose bottom tin. Put in fridge to chill.

4. Zest and juice 2 lemons and set aside.

5. Whip cream until it forms stiff peaks (don’t over-whip!)

6. Stir in the cream cheese, sugar, lemon zest (keep a bit to sprinkle on top) and 5 tbsps lemon juice. Mix well.

7. Remove base from fridge and pour lemon mixture and spread over evenly. Sprinkle lemon zest over. 

8. Clean edges with a paper towel and leave in the fridge to chill for at least 2 hours, preferably overnight.