I love any type of cheesecake but lemon is particularly good.
- 200g digestive biscuits, crushed into crumbs
- 100g butter
- 400g cream cheese
- 200g icing sugar
- 200ml whipping cream
- zest and juice of 2 lemons
- 3 gelatine leaves
- 2 gelatine leaves
- 200g lemon curd
Line a 20cm loose bottomed tin with baking paper. Melt the butter in the pan and add to the biscuit crumbs. Smooth this mixture into the base of the cake tin forming a smooth even layer.
Beat the cream cheese and sugar together and then add the cream beating until smooth, then add the lemon juice and zest. Soak the gelatine in cold water for 5 minutes, then drain. Add 3 tbsp of hot water to the wet gelatine and stir to dissolve, stir a couple of spoonfuls of the cream cheese mixture into the gelatine and mix well, then pour the gelatine mixture into the bowl of cream cheese mix and whisk in well. Pour this over the base and smooth and put in the fridge for a couple of hours to chill.
To make the glaze soak the gelatine, then use 100ml boiling water to dissolve the gelatine. Then stir in a couple of spoonfuls of lemon curd until smooth, then add the rest of the lemon curd and whisk until smooth. Pour over the cheesecake and leave to chill for several hours or overnight.