Serves 8
INGREDIENTS:
250g (goz) digestive biscuits
80g (2%oz) hazelnuts
100g (3½oz) butter, melted
300ml (½ pint) double cream
150g (5½oz) caster sugar
340g (114oz) full-fat cream cheese
Finely grated zest of 3 lemons, juice of 2 lemons, plus more lemon zest (optional) to serve
Edible flowers, to serve (optional)
METHOD:
- Line the base of an 18cm (7-inch) springform cake tin with baking paper.
- Place the digestive biscuits and hazelnuts in a blender and blitz until you get a crumb-like consistency. Then pour in the melted 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 into the refrigerator to chill while you make the topping.
- Whip the cream using a whisk or mixer, until it forms soft peaks. Add the sugar, cream cheese, lemon zest and juice and whip together until light and fluffy.
- Remove the base from the refrigerator and spoon in the lemon mixture, using the back of a spoon to smooth out the top.
- Chill for at least 2 hours to set fully, removing from the refrigerator 30 minutes before serving. I like to finish off the cake by decorating it with flowers and the zest of another lemon.
