Ingredients
Prep time: 20 minutes
Bake time: no bake – 6 hr chill
Serves: 8
For the base
- 280g biscuits - digestives, Hobnobs, ginger nuts, you choose your favourite.
- 90g melted butter
For the filling
- 495g cream cheese (e.g. Philadelphia)
- 150g icing sugar, sieved
- Juice of 1 lemon
- Zest of 2 lemons
- 200ml fresh double cream
To decorate
- Whipped cream
- Lemon slices or extra zest
Method
- Line a 9" springform tin with parchment paper.
- Place the biscuits in a food processor and blitz until they form fine crumbs.
- Alternatively, put them in a zip-lock bag and crush with a rolling pin until evenly broken down. Transfer the crumbs to a bowl, then pour in the melted butter. Mix well until all the crumbs are coated and the texture resembles damp sand.
- Press the biscuits into the base of the tin using the back of a spoon, and chill in the fridge as you make the filling.
- To make the filling, beat the cream cheese until smooth using a handheld or stand mixer. Add the icing sugar, lemon juice, and zest and continue to beat.
- In a separate bowl, whip the cream to stiff peaks, then gently fold into the cream cheese mixture.
- Spoon the mixture over the base and smooth the top.
- Chill for at least 6 hours or overnight.
- Decorate with whipped cream and lemon slices before serving.
Top Tip: For extra zing, add the zest of a third lemon and taste the difference!
