Prep Time: 30’
Cooking Time: 0’
Refrigerate: 3hrs +
What you need:
- 17 Digestive Biscuits
- 5 Tbsp Melted Butter
- 500g Cream Cheese
- ½ Cup Caster Sugar
- ½ Cup Double Cream
- Juice of 1 & ½ Lemons
- 1 Tbsp Vanilla Extract
- Lemon & Lime Shavings
Put the biscuits in a sealed zipper plastic bag and break them until they resemble sand.
Pour the melted butter over them, seal the bag again and mix until well integrated.
This method is the least hassle in terms of tools and cleaning and washing!
Pour the crust into an 8 inch (20cm) spring form cake tin and refrigerate while you make the filling.
Beat the cream cheese for 1 minute on medium-high speed in the bowl of an electric mixer; add the sugar and beat again on the same speed until well combined. Then add the double cream, beat again until incorporated. Add the lemon juice and vanilla and beat one last time until all combined and thick.
Pour the filling on top of the crust and decorate with lemon and lime shavings for that extra sour kick later!
Refrigerate for at least 3 hours before consuming.
Insert a knife on the cheesecake’s edges to separate it from the tin.
Let me know what you think!