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Instructions |
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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.
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Beat together the cream cheese, icing sugar, vanilla
extract and lemon juice in a bowl until smooth.
Lightly whip the double cream, and then fold it into
the cream cheese mixture.
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Spoon the cheesecake filling on top of the biscuit
base and smooth with a spatula. Put it in the fridge
for 3 hours or overnight.
When you are ready to serve the cheesecake, unmould
it and spread the chosen topping over the top.
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Or serve plain with a selection toppings that guests
can help themselves to.
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Originally Submitted
3/17/2013
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