Step 1

Blitz your Shortbread Biscuits to a fine crumb. Melt your Unsalted Butter carefully, and then add into your biscuits.

Step 2

Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm Deep Springform Tin.

Step 3

Add your Cream Cheese to a stand mixer bowl, or a large bowl. Add in your Icing Sugar, and whisk till smooth using the whisk attachment on the Stand Mixer, or using the whisks on your Electric Hand Whisk.

Step 4

Pour in your Double Cream, and whisk. As the mixture is starting to thicken, add in your Lemon Juice (and yellow food colouring if using), and whisk again.

Step 5

Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.

Step 6

Once whisked, spread over the Biscuit Base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer.

Step 7

Whisk together your Double Cream and Icing Sugar until pipeable. Pipe onto your Cheesecake with your favourite tip.

Step 8

Add a bit of Lemon per slice, and sprinkle over some Lemon Zest.