Lemon cheesecake

3 piace 0 commenti Ricetta di Abbie Wright

Ingredienti per 1 cake

12 plain digestive biscuits for the base, 100g of butter to hold th base together, 600g of philadelphia or other soft cheese, 1 284ml tub of double cream, 100g caster sugar, 1 lemon.

35 min · Facile

Preparazione

1. Crush your 12 digestive biscuits with a rolling pin.
Throw the crumbs into your mixing bowl and stir in with the butter until binded.
Press the mix into the cake tin to make your biscuitty base.
Whisk the philadelphia together with the cream, sugar and juice of a lemon until smooth.
Smooth it onto your biscuitty base but try not to mix it in too much.
Zest the lemon onto the cake and decorate with sliced lemon.
Refridgerate for 6 hours to let the cake set before eating.

dolci November 13, 2011 14:25