Name: No-bake lemon cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 100g salted butter; 250g digestive biscuits; 560g full-fat soft cheese; 300ml double cream; 2 tbsp icing sugar; 100g lemon curd; 2 lemons both finely zested, 1 juiced, plus extra zest to finish

Lemon cheesecake with two slices cut out

100g salted butter
250g digestive biscuits
560g full-fat soft cheese
300ml double cream
2 tbsp icing sugar
100g lemon curd
2 lemons
both finely zested, 1 juiced, plus extra zest to finish

Method

step 1
Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.
step 2
Put the biscuits in a food processor and whizz to a crumb texture. Tip into the melted butter and stir to combine. Tip the biscuit mixture into a 23cm springform tin and pack down using the back of a spoon to smooth it. Chill in the fridge.
step 3
Put the cheese in a bowl and beat very briefly with electric beaters just to loosen. Add the cream, a quarter at a time, allowing the mixture to thicken as you beat – by the end it should be thick enough that you have to shake a spoon to release it. Beat in the icing sugar, lemon curd, lemon zest and juice, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight. Grate over extra lemon zest before serving, if you like.