Lemon Cheesecake

For biscuit base: crush biscuits, melt butter and mix together thoroughly.

Line bottom of tin with grease proof paper. Tip in biscuit mixture, use back of a spoon to push down firmly.

Place into fridge to set whilst you make the rest.

For Cheesecake Mixture: Whip cream until it peaks, add the cream cheese and mix thoroughly.

Sieve in the icing sugar and mix well

Zest & Juice the lemons and whisk this into the mixture.

Spoon onto the biscuit base, use the back of the spoon to even out and smooth down.

Place back into the fridge to set and leave overnight.

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.