Lemon Cheesecake
Serves 8
INGREDIENTS:
300g digestive biscuits
80g hazelnuts (or almonds, walnuts, or chocolate nibs)
120g butter
300ml double cream
340g cream cheese
Zest of 3 lemons, juice of 2 lemons
150g caster sugar
METHOD:
1. Line the base of a 20cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive biscuits and hazelnuts in a blender and blend until you get a breadcrumb-like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
3. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice, and zest and whisk together until you get a light fluffy texture.
4. Remove the baking tin from the fridge and spoon in the lemon mixture. Use the back of a spoon to smooth out the top.
5. Place the cheesecake into the fridge for 2 hours to set fully. Remove from the fridge 30 minutes before serving. I like to finish off the cake by decorating it with another zest of lemon.
