This is fairly simple and is just beautiful, the lemon cuts through the silkiness of the cream cheese. If you are not a fan of jelly, just pipe fresh cream rosettes on top or better still a handful of fresh summer berries dusted with icing sugar. All in all a spectacular cheesecake at a fraction of the price, but more importantly than that, it's the satisfaction of knowing "I made that".
200g Digestives biscuits, crushed
100g Butter, melted
400g Full fat cream Cheese
150ml Whipping cream
1 lemon, juice and rind
100g Caster sugar
150ml boiling water
6 Squares of lemon jelly
Melt the jelly and set aside to cool.
I sometimes use my stand mixer to crumb the biscuits or place in a bag and bash with a rolling pin, add the melted butter.
Mix thoroughly, tip the biscuit mix into a deep 20cm round loose bottomed tin, smooth out the base firmly with the back of a spoon and chill or freeze for 20 minutes.
Meanwhile mix the remaining ingredients together with in a stand mixer or a hand mixer on high until it forms a stiff peaks.
Spread the lemon cream over the base.
Smooth the top and pour or spoon the cooled jelly gently over the cheesecake up to the rim of the tin and until the whole surface of the cake is covered and chill for 6 hours or overnight. To remove the cheesecake, easy does it is the key here. Heat a sharp knife in a mug of boiling water.
If you rush this stage you will get a jagged edge to the jelly and it wont have the professional finish. Slowly ease the knife around the edge.