- 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.
