Cheesecake is one of the few desserts that can simultaneously taste light and indulgent. I particularly love this version with its simple biscuit base and creamy lemony topping. It’s easy to prepare and every mouthful is sweet and satisfying. I made this yesterday afternoon and by this morning, all that was left of it was crumbs.
200g digestive biscuits
100g ginger nut biscuits
400g cream cheese
75g icing sugar
250ml fresh cream
Juice of 2 lemons
Zest of 1 lemon
Break up the biscuits and pop the pieces in to a small clean plastic bag. Bash with a rolling pin until they’re completely crushed in to rough crumbs.
Put the butter over a medium heat and when it has melted, take it off the heat and stir in the biscuit crumbs. Press this mixture in to a loose-bottomed tin, using the back of a spoon to make it level. Refrigerate this while you make the topping.
In a large bowl, stir together the cream cheese and icing. Add in the lemon juice and zest and then the cream, mixing until it’s well combined. Test a little and make any necessary adjustments, to your own liking.
Take the base out of the fridge, cover with the creamy topping and return the lot to be chilled in the fridge for one-and-a-half to two hours. Serve with vanilla ice-cream for an extra indulgent treat!