Lemon cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blitz your shortbread biscuits to a fine crumb. Melt your unsalted butter carefully, and then add into your biscuits.

Step 2

Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm deep springform tin.

Step 3

Add your cream cheese to a stand mixer bowl, or a large bowl. Add in your icing sugar, and whisk until smooth using the whisk attachment on the stand mixer, or using the whisks on your electric hand whisk.

Step 4

Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice (and yellow food colouring if using), and whisk again.

Step 5

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.

Step 6

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.

Step 7

Whisk together your double cream and icing sugar until pipeable. Pipe onto your cheesecake with your favourite tip.

Step 8

Add a bit of lemon per slice, and sprinkle over some lemon zest