Lemon cheesecake
by Mel Islin
Notes
If you want to really impress you could decorate the top with a sprinkle of crushed biscuits, lemon rind, little drop of lemon curd, a raspberry and/or a mint leaf 
Ingredients
- Pack of digestives or ginger nuts
- 50g melted butter
- 360g cream cheese
- 50g icing sugar
- Double cream
- Juice and rind of 2-3 lemons
- Lemon curd (optional)
Method
- Crush a pack of digestives or ginger nuts. Add approx 50g of melted butter or enough to bind
- Press the biscuit mixture into your cake tin or mould
. For dinner parties, I like to serve in individual ramekins because let’s face it, who wants to share cake?! Refrigerate to set - Whisk up 360g of cream cheese (UK ladies this equates to 2 tubs of Philadelphia) and approx 50g of icing sugar. Whisk until it thickens. If it’s still quite runny, add some double cream. The thicker the mixture the better.
- Add the juice and rind of 2-3 lemons to the cream cheese mixture . Taste as you go to judge the amount. It depends how lemony you want it! You can also add lemon curd to mixture and loosely stir to create a marble effect and an extra lemon hit . If you add too much lemon, add more icing sugar.
- Stir the mixture well and add to your tin/ramekins . For an extra flare, add a layer of lemon curd on top of the biscuits before adding the mixture. Create that element of surprise for your dinner guests!
- Refrigerate until serving and enjoy
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