• 200g Digestive biscuits
  • 80g Unsalted butter
  • 300ml Double cream
  • 300g Cream cheese
  • 100g Icing sugar
  • 2 lemons


  • STEP 1
    For biscuit base: crush biscuits, melt butter and mix together thoroughly.
  • STEP 2
    Line bottom of tin with grease proof paper. Tip in biscuit mixture, use back of a spoon to push down firmly.
  • STEP 3
    Place into fridge to set whilst you make the rest.
  • STEP 4
    For Cheesecake Mixture: Whip cream until it peaks, add the cream cheese and mix thoroughly.
  • STEP 5
    Sieve in the icing sugar and mix well
  • STEP 6
    Zest & Juice the lemons and whisk this into the mixture.
  • STEP 7
    Spoon onto the biscuit base, use the back of the spoon to even out and smooth down.
  • STEP 8
    Place back into the fridge to set and leave overnight.
  • STEP 9
    Use a 20cm round tin with removeable base. Run a hot wet knife around the edge of the cake before attempting to remove from the tin.

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