Lemon Cheeecake

Lemon Cheesecake







Ingredients
150g digestive biscuits
75g butter
225g cream cheese (e.g. Philadelphia cream cheese)
12ml double cream
50g caster sugar
1 lemon
Fruit for decoration (e.g. strawberries/ kiwi/peach)




Equipment
Food processor
Saucepan
Wooden spoon
Loose based flan tin/ container for cheesecake
Grater
Electric whisk
Lemon squeezer
Mixing bowl




Method


1. Put the biscuits in a food processor to make into crumbs.


2. Melt the butter in a saucepan and stir in the biscuit crumbs. Use this to line the base of a shallow dish about 20cm in diameter. Place in the fridge.


3. Wash the lemon. Grate the skin finely and squeeze out the juice.


4. Whip the cream until thick. Beat the cheese to soften it.


5. Stir the cream into the cheese. Fold in the sugar, lemon zest and lemon juice.


6. Spread the mixture over the crumbs and chill before serving.