A quick and easy oven baked lemon cheesecake made with digestive biscuit butter base. Serve with fresh raspberries or blueberries when in season.
Preheat the oven to 140°C.
Place the biscuits in a food processor and blitz to a coarse crumble. Melt the butter, with the mixer on a low setting, slowly add it to the biscuits. Once well combined, pour the mixture into the base of your cake tin and press down firmly to create the base of the cheesecake.
Zest and juice the lemons. Beat the cream cheese with a whisk until smooth. Add the eggs one by one then add the sugar, cream and the zest and juice of the lemon. Mix well and pour over the biscuit base.
Transfer to the oven and bake for about 25 minutes - the cheesecake should be just firm to the touch in the centre. Allow to cool then remove from the mould. Serve cold.
«Make sure the cheesecake is well set around the edges but retains a slight wobble in the centre when taking it out of the oven. »