Here it is!! This is the lemon cheesecake that I promised, the 3rd time was the winner for me.
It’s delicious and I think it makes the perfect summer dessert. It can be made up to a day ahead which is really awesome if you have a lot going on.
Here’s the ingredients you need:
♦ 200g of ginger biscuits – if you don’t like ginger, Digestives work well too.
♦ 60g of butter
♦ 200ml of double cream
♦ 300g of full-fat cream cheese
♦ The juice of 1 lemon
♦ 2 dessert spoons of lemon curd plus 1 to swirl
Here’s how to make it:
1) Crush the biscuits until you’re happy.
2) Melt the butter then add the crushed biscuits to it and mix thoroughly.
3) Press the mix in to a loose bottom tin. Chill for at least 15 minutes.
4) Whip the cream and lemon juice together until thick, add the cream cheese and lemon curd and whip again briefly until it is all well combined.
5) Spoon the mixture on to the chilled biscuit base and level out. Spoon on the last of the lemon curd to the top of the cheesecake then using a skewer or a cocktail stick swirl it all over to create a pretty pattern.
Chill for at least 4 hours.
♥ Lemon Curd recipe to follow soon.
With a Hint of Lemon 