Ingredients
250g (8.8 oz) digestive biscuits: These form the crunchy base of the cheesecake
100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
400g (14 oz) full-fat cream cheese, softened: The key ingredient for the creamy filling.
150g (5.3 oz) icing sugar: Adds sweetness to the cheesecake filling.
300ml (10.1 fl oz) double cream: Whipped to add lightness and creaminess to the filling.
Zest and juice of 2 lemons: Provides the zesty, tangy flavor that defines this cheesecake. 1 tsp vanilla extract: Adds a subtle vanilla flavor to enhance the overall taste.
Method
Prepare the Biscuit Base: Start by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
Make the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract, and mix until fully incorporated.
Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the lemon cream cheese mixture until well combined.
Assemble the Cheesecake: Pour the lemon cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
Serve and Enjoy: Once set, carefully remove the cheesecake from the springform tin. Slice and serve chilled, garnished with extra lemon zest or fresh berries if desired.