No Bake Lemon Cheesecake

This cheesecake is a cinch to throw together! The buttery biscuit base is quick and easy to make and the creamy filling is an all in one mixture, no folding or whipping of cream in a separate bowl, just tip the lot into a large mixing bowl and hay presto you're done. No gelatine either so you only need to boil the kettle if you're having a cuppa!

Once the cheesecake is made it only needs to be chilled in the fridge and that can happen overnight so really there is no reason you shouldn't be making this lemon cheesecake today. 

Serves 6-8

Ingredients
200g Digestives biscuits, crushed
100g Butter, melted
400g Full fat cream Cheese
200ml Whipping cream
1 lemon, juice and rind
100g Caster sugar

Method

Crush the biscuits to a fine crumb in a food processor or put them into a sturdy freezer bag and bash them with a soup can or rolling pin.

Melt the butter in an heatproof bowl in the microwave, add the crushed biscuits and mix together until the mixture resembles wet sand.

Tip the biscuit base mixture into a (20cm) 8 inch deep sided loose bottomed tin.

Smooth the base with the back of a dessert spoon getting rid of any loose crumbs, chill in the fridge until needed.

Finely grate the rind of one lemon, careful to avoid the white bitter pith.

Place the cream cheese, whipping cream, sugar, lemon rind and juice into a large mixing bowl, whisk together slowly at first in a stand mixer or hand mixer for 4-6 minutes.

Scrape down the sides and mix again until the mixture is thick and creamy.

Spread the creamy filling over the chilled base and chill for at least 4 hours or overnight in the fridge.

Light and lemony goodness awaits...Enjoy!