Total Time270mins
Rating0.0/ 5.0
Servings8people
Ingredients
4
Digestive biscuits200 g
Melted butter100 g
Cream cheese400 g
Double cream200 ml
Sugar120 g
Lemons (juice and zest)2
Leaf gelatine8 g
Instructions
1
Crumble the digestive biscuits and mix them with the melted butter.
2
Press the mixture into the base of a cake tin and refrigerate for 30 minutes.
3
Whip the double cream and combine it with the cream cheese, sugar, lemon juice, and lemon zest.
4
Dissolve the leaf gelatine in a little warm water and add it to the cream mixture.
5
Pour the cream over the biscuit base and leave to set in the fridge for at least 4 hours.
6
Before serving, grate some lemon zest over the cheesecake.