This cheesecake was made by my 11 year old daughter who is a little pastry chef in the making !!
If she can make it anyone can. This recipe is fresh, light and totally delicious – be warned though, one slice may not be enough !
200g Digestive biscuits ( ginger snaps or Hobnobs equally good )
100g Butter ( or coconut oil)
1 pkt cream cheese ( approximately 200g, if a little pop add this too)
150ml double cream
75g Icing sugar
Zest & juice of 1 or 2 lemons ( depends how sharp you want it)
Crush the biscuits either in a food processor or bag and bash with a rolling pin
Melt the butter or coconut oil then mix into the biscuits.
Press the mix into an 8inch round cake tin and pop in the fridge to set while you.
Using a mixer which the cream cheese, double cream, icing sugar and 3/4 of the zest until it all thickens.
Gradually add the lemon juice too the required tartness then spread onto the cold biscuit using the back of a spoon to spread out.Sprinkle the remaining zest over the the cheesecake and chill until needed.
** It is best to take out of the fridge about 30 minutes before serving so the biscuit mix is not to hard.