Lemon cheesecake | Good Food

Base:

12 digestive biscuits
40g hazelnuts
50g butter

Cheesecake:

700g Philadelphia
100 ml double cream
200g caster sugar
3 eggs
2 tsp vanilla extract
3 tbsp plain flour
3 tbsp lemon juice

Topping:

4 sheets gelatine
250 ml cold water
180g caster sugar
Zest and juice of 1 lemon

Method

step 1
Preheat oven to 160c. Blitz the biscuit base ingredients together to form a sandy consistency. Press into a 20cm spring form tin and bake for 10min to set. Allow to cool slightly.
step 2
Put all the cheesecake ingredients in a blender and blend until smooth. Tip onto base and return to oven for a further 30-40 min until set but with a slight wobble.
step 3
Take out of oven to cool. Dissolve gelatine in 100 ml of water. Put 150ml of water in a pan with sugar, lemon juice and zest and heat until sugar dissolved. Take off the heat then add gelatine. Pour over cheesecake and chill until set.