lemon cheesecake

zesty and very moreish

serves 6, prep approx. 25 mins, cook approx. 5 mins, chilling approx. 2 hours

for the base
110g  digestive biscuits • 50g  butter • 25g brown sugar

for the filling
50g cream cheese 75g caster sugar
Zest of 1 lemon
Juice of 3 lemons

to serve
Grated peel of 3 lemons

To make the base, put the biscuits in a plastic freezer bag and crush them with a rolling pin.

Melt the butter in a saucepan, take off the heat and stir in the brown sugar and biscuit crumbs.

Press the mixture into a 20cm loose-bottomed cake tin and chill it in the fridge while making the topping.

Beat together the cream cheese, caster sugar, lemon zest and lemon juice until smooth and creamy.
Spread over the base and chill for a couple of hours.

Sprinkle the grated lemon peel over the top and serve in slices with cream.