Recipe of Perfect Lemon cheesecake

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The ingredients needed to make Lemon cheesecake:

1. Make ready 200 g digestive biscuits
2. Get 60 g butter
3. Take 1 lemon zest and juice of
4. Get 300 g medium fat cream cheese I used original Philadelphia
5. Get 75 grams caster sugar
6. Make ready 150 ml double cream

Steps to make Lemon cheesecake:

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.

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