Lemon Cheesecake

Wed, 16 November 2022

Catherine Leyden's Lemon Cheesecake

Ingredients

Base

• 400g Packet Jacobs Digestive Biscuits
• Rind of a lemon
• 150g/5oz Butter (melted)
  

Filling

• 200g Tub Philadelphia Cream Cheese
• 135g packet Lemon Jelly
• 3 Tablespoons Water
• 200g/7oz Lemon Curd
• 500ml Carton of Cream

To Decorate

• 150ml carton of Cream (whipped)

Method

1. Place a 23cms/9” spring form tin on a serving platter.
2. Break the biscuits in a plastic bag with a rolling pin or in a food processor until in fine crumbs.
3. Pour in the melted butter and mix well. Press into the tin. Allow to chill.
4. Meanwhile, break up the jelly and place in a bowl, add the water and  slowly melt over a low heat. Allow to cool.
5. Put the cream cheese and 125g/4oz of the Lemon Curd into a large bowl and beat well.
6. Add the cream and beat well until still quite loose in consistency.
7. Finally, fold in the melted jelly until in a semi whipped state. Pour onto the biscuit base.
8. Transfer to the fridge and allow to 'set', preferably, over night.
9. Remove the ring from around the the sides of the cheesecake and drizzle the remaining lemon curd on top.
10. If liked whipped cream can be piped around the edge of the cheesecake!