Lemon Cheesecake with Digestive Biscuit Base

Step 1

Digestive Biscuit Base

Step 3

Rub some butter around the inside of a 18cm/7” round dish or loose-bottomed tin.

Step 4

Crush the biscuits into fine crumbs.

Step 5

Gently melt the butter.

Step 6

Add the butter to the crushed biscuit crumb and mix well.

Step 7

Tip the mixture into the prepared dish and smooth the top.

Step 8

Chill the biscuit base.

Step 10

Lemon Cheesecake

Step 12

Cut a thin twisted strip of lemon zest and save for serving.

Step 13

Put the cream cheese and golden syrup or honey into a bowl and stir to combine.

Step 14

Finely grate the lemon rind into the bowl.

Step 15

Add the lemon juice, one lemon at a time, beating until smooth.

Step 16

Tip the mixture onto the prepared biscuit base, spreading it out evenly.

Step 17

Using a fork, make swirls on the top of the cheesecake.

Step 18

Chill for at least a couple of hours before serving.

Step 19

Add the twisted lemon zest and serve.