Zesty Lemon Cheesecake Recipe

Line a 20cm springform tin with baking parchment

Crush 250g digestive biscuits to fine crumbs and mix with 100g melted unsalted butter

Press the biscuit mixture evenly into the base of the tin and chill in the fridge

Beat 500g full-fat cream cheese with 150g caster sugar until smooth

Stir in the zest of 2 large lemons and 90ml lemon juice until combined

Whip 300ml double cream to soft peaks

Gently fold the whipped cream into the cream cheese mixture until smooth

Spoon the filling over the chilled base and smooth the top

Chill in the fridge for at least 4–6 hours or overnight

Run a knife around the tin, remove the cheesecake, slice, and serve