As heard on the Brendan O'Connor Show on RTÉ Radio 1.
Ingredients
Serves 8
- 250g /2½ cups digestive biscuits / graham crackers
- 80g / 2/3 cup hazelnuts (or almonds, walnuts or chocolate nibs)
- 100g / ½ cup butter
- 300ml/ 1 1/3 cup double/whipping cream
- 340g/1½ cup cream cheese
- Zest of 3 lemons, juice of 2 lemons
- 150g/ 2/3 cup caster / superfine sugar
Method
- Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
- Place the digestive biscuits / graham crackers and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
- Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
- Remove the baking tin from the fridge and spoon in the lemon mixture. Use the back of a spoon to smooth out the top.
- Place the cheesecake into the fridge for at least 2 hours to set fully. Remove from the fridge 30 minutes before serving.
- I like to finish it off the cake by decorating it with flowers.
