Ingredients:

  • 200g (7 oz) digestive biscuits (graham crackers in the US)
  • 100g (½ cup; 3.5 oz) unsalted butter, melted
  • 600g (2 ½ cups; 21 oz) full-fat cream cheese, softened to room temperature
  • 150g (¾ cup) icing sugar (powdered sugar in the US), sifted
  • 300ml (1 ¼ cups) double cream (heavy cream in the US)
  • Zest of 2 lemons
  • 50ml (¼ cup) lemon juice, freshly squeezed
  • Thin lemon slices (optional)
  • Fresh raspberries (optional)

Instructions:

  1. Crush the digestive biscuits into fine crumbs. Combine with melted butter. Press firmly into the base of a 9-inch springform pan. Chill in the fridge for 30 minutes.
  2. In a large bowl, beat the softened cream cheese and sifted icing sugar until smooth and creamy.
  3. In a separate bowl, whip the double cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture. Add the lemon zest and lemon juice, and gently fold until combined.
  5. Pour the filling over the chilled biscuit base. Spread evenly.
  6. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. Before serving, garnish with lemon slices and fresh raspberries (optional).
  8. Carefully remove the cheesecake from the springform pan and serve chilled.