CHEESECAKE

CHEESECAKE

Of the two cheesecake recipes I've posted here, this is Howard's favourite and the one which I tend to make the most.
The fact it doesn't have to be baked means it's quick to make, setting to a firm texture in the fridge.

Ingredients

125g digestive biscuits
75g soft butter
300g cream cheese
1/2 teaspoon lemon juice
60g icing sugar
1 teaspoon vanilla extract
250ml double cream

Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.

Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Lightly whip the double cream and fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula.

Put it in the fridge to set for at least six hours.