Lemon Cheesecake

Name: Lemon Cheesecake
Cook time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 300 g Ginger nut biscuits; 100 g Butter; 600 g Full-fat cream cheese; 100 g Icing sugar; 300 ml Double cream; 75 ml Lemon juice; 1 zest Lemon zest; 150 ml Double cream; 2 tbsp Icing sugar; Lemon slices

It mightn't be accurate but you know what they say.. When life gives you lemons, make a lemon cheesecake. We all have our moments and down days but we might as well sweeten them up with some cake. Well in this case, cheesecake. This beauty is rich and creamy with the refreshing tart flavour from the lemon. I went with gingernut biscuits for the base and they worked so well. Giving a contrast of flavours, with the slight spice and heat. This one is perfect for you citrus lovers and I hope you enjoy!

Cook

20m

Lemon Cheesecake

It mightn't be accurate but you know what they say.. When life gives you lemons, make a lemon cheesecake. We all have our moments and down days but we might as well sweeten them up with some cake. Well in this case, cheesecake. This beauty is rich and creamy with the refreshing tart flavour from the lemon. I went with gingernut biscuits for the base and they worked so well. Giving a contrast of flavours, with the slight spice and heat. This one is perfect for you citrus lovers and I hope you enjoy!

Cook

20m

Ingredients

Method

Turn cooking mode on

Step 1

Crush your gingernut biscuits up in a large bowl or blitz in a food processor. Add your melted butter to the bowl and mix these together until combined. Fire this into your 8 inch springform cheesecake tin, pressing evenly into the base. It's optional but you can pop this into a fan assisted oven on 170 degrees for 5-10 minutes to crispen the base slightly. If so allow to cool after and if not just pop it into the fridge and move onto your cheesecake filling.

For

300

Ginger nut biscuits, crushed

100

Butter, melted

600

Full-fat cream cheese