Ingredients
200g digestive biscuits
90g unsalted butter, melted
1 tablespoon caster sugar
500g full-fat cream cheese, softened
300ml double cream (heavy cream)
100g icing sugar, sifted
Zest of 2 large lemons
Juice of 1.5 large lemons (4–5 tablespoons)
1 teaspoon vanilla extract
Instructions
Blind-pack the biscuit base: Crush biscuits and mix with melted butter and caster sugar. Press into a 7-inch springform tin and chill for 30 minutes.
Whip the filling: Beat cream cheese until smooth, then add icing sugar, lemon zest, juice, and vanilla. Fold in whipped double cream until light and glossy.
Assemble: Spread filling over chilled crust and refrigerate for 4–6 hours to set.
Garnish with lemon zest and serve straight from the fridge.
Notes
Use fresh lemons; bottled juice lacks vibrant flavor.
For a crunchier crust, toast biscuits lightly first.
Keep refrigerated for up to 3 days. Best served the next day for optimal texture.
- Prep Time: 30
- Category: Desserts
- Method: Refrigeration
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 450
- Sugar: 38g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg