Lemon Cheesecake

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Ingredients

Biscuit Base!

• 300 g Shortbread Biscuits (I used ginger biscuits because I didn’t have shortbread)
• 100 g Unsalted Butter

Cheesecake Mix!

• 600 g Full-Fat Cream Cheese
• 100 g Icing Sugar 
• 300 ml Double Cream
• 75 ml Lemon Juice (about 3 lemons)

Decoration!

• 150 ml Double Cream
• 2 tbsp Icing Sugar 
• Orange & Lemon sweet Slices 
• Lemon Zest

Instructions

For the Biscuit Base!

• Blitz your Shortbread Biscuits to a fine crumb. Melt your Unsalted Butter carefully, and then add into your biscuits.
• add biscuit mix to the bottom of your 8″/20cm Deep Springform Tin. 

For the Cheesecake Mix!

• Add your Cream Cheese in a large bowl. Add in your Icing Sugar, and whisk till smooth using a Electric Hand Whisk. 
• Pour in your Double Cream, and whisk. As the mixture is starting to thicken, add in your Lemon Juice, and whisk again.
• Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even. 
• Once whisked, spread over the Biscuit Base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer. 

For the Decoration! 

• Whisk together your Double Cream and Icing Sugar until pipeable. Pipe onto your Cheesecake with your favourite tip. 
• Add a bit of Lemon per slice, and sprinkle over some Lemon Zest. 

Also why not check out Debbie’s Lemon Cheesecake recipe below

http://focusedfriends.com/2020/12/17/italian-inspired-luxury-lemon-cheesecake/

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