Veggie-Recipe.com

Lemony Lemon Cheesecake

Ingredients

Base
200g / 7oz digestive biscuits
100g / 7oz butter

Topping
1 tub of cream cheese
1 tub small tub cream, single would be fine
250g / 8.5oz icing sugar
Zest of 1 lemon
Juice of 1/2 lemon

Method

Grease a glass dish with the butter - else it's a nightmare to dish up, then warm the butter in a pan; melt without it bubbling, and crush the digestive biscuits and mix in well.

Add to the glass dish and press down with a spoon, place in the fridge to cool completely.

Whisk the cream until it is thickens. Beat until it keeps its shape.

Add the creamed cheese, icing sugar, lemon juice and zest and mix in well.

Spoon over the biscuit base and smooth. Place in the fridge until the topping has set.

You can add the juice of the whole lemon for a stronger lemony flavour, but it will make the top a lot softer.
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