Lemon Cheesecake

This cheesecake recipe is from my Home Economics lessons during secondary school. I made these in 6 individual ramekins (reused Gü dessert pots) or you can make it in an 8" dish (larger or smaller will just alter the thickness).

Ingredients

• 150g biscuits (digestive/hobnob)

• 75g butter

• 225g cream cheese

• 125ml double/whipping cream

• 50g caster sugar

• 1 lemon

• Optional: fruit for the top with a jam glaze

Method

1. Put the biscuits in a food bag and crush with a rolling pin (or use a blender) to make crumbs

2. Melt the butter in a bowl over a pan of simmering water

3. Stir the biscuit crumbs into the butter and line your ramekins or dish (use a metal spoon and press down firmly). Put into the fridge to set.

4. Wash the lemon. Grate the lemon rind and then juice the lemon.

5. Whip the double cream until thick (looks like whipped cream) and put aside

6. Cream the cheese and sugar together then add the cream

7. Fold in the lemon rind (can keep a few bits for decoration on top) and juice

8. Spread the mixture over the base and chill again

If topping with fruit

1. Cut the fruit and arrange on top of cheesecake

2. Prepare a glaze to top the fruit: Melt 2tbsp of smooth jam with 3tbsp water in a saucepan. Allow this mix to cool and then spoon over the fruit.

3. Chill again to set.