Lemon cheesecake

Name: Lemon cheesecake
Cuisine: British
Ingredients: 200 g digestive biscuits; 60 g butter; 1 lemon zest and juice of; 300 g medium fat cream cheese I used original Philadelphia; 75 grams caster sugar; 150 ml double cream

Chrissy Vernon @cook_14286440

Like I said before I'm looking for a really good Lemon Cheesecake for my Daughter's 16th Birthday as she doesn't like normal cake and this was another favourite by half my family so here's the recipe

Chrissy Vernon @cook_14286440

Like I said before I'm looking for a really good Lemon Cheesecake for my Daughter's 16th Birthday as she doesn't like normal cake and this was another favourite by half my family so here's the recipe

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Ingredients

200 gdigestive biscuits
60 gbutter
1lemon zest and juice of
300 gmedium fat cream cheese I used original Philadelphia
75 gramscaster sugar
150 mldouble cream

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Steps

1

Crush the biscuits up either into a food bag with a rolling pin or put into a food processor. Add the biscuit crumbs to the melted butter (which can be melted either on a hob slowly or in the microwave 1-2 minutes) and stir with a wooden spoon until completely mixed.
2

Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes.
3

Wash the lemon, dry and then grate into a bowl, cut the lemon in half and squeeze out the juice into a sieve so it catches all the Pips.
4

Put the cream cheese sugar into a mixing bowl beat until well mixed and then whisk in the double cream I used a hand mixer for all of us until nice and thickened. Add in the lemon juice and Zest whisking until creamy.
5

Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly.
6

Put into the fridge to chill for a few hours. Then decorate if you want and serve. This recipe can be doubled as that is what I did as I have a big family. I used a 10 inch 26cm springform tin.