Lemon Cheesecake

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Prep time: 20 mins           Serves: 8-10         Cooking Time: At least 2 hours in the fridge

Ingredients:

200g Digestive Biscuits

50g Light Brown Sugar

100g Unsalted Butter

500g Full Fat Cream Cheese

150g Icing Sugar

100ml Double Cream

1 Zest and Juice of an Unwaxed Lemon

Instructions:

• Put the biscuits in a freezer bag and bash them with a rolling pin (excellent job for your child). Melt the butter in a pan or use the microwave.
• Add the biscuit crumbs and light brown sugar in the pan with the melted butter and mix well.
• Spoon the mixture into a spring form cake tin, then chill in the freezer for about 5 to 10 mins.
• Meanwhile zest the lemon. If you've never done this before then don't worry. Use the smallest setting on your grater, or use a lemon zester, and carefully scrape it along the lemon skin. Set the zest to the side and then juice the lemon putting the juice in a mixing bowl.
• Then add the cream cheese, icing sugar and double cream and use a mixer to combine everything. If it taste really lemony then just add a little bit of icing sugar.
• Once the mixture is nice and creamy fold in the lemon zest.
• Spoon the mixture over the biscuit base in the spring form, make sure there are no air bubbles. Smooth the top with a palette knife.
• Chill in the fridge until set, at least 2 hours.

Tips:

If you want to make it look extra fancy then decorate with lemon juice.

Or you could even make individual ones buy using a muffin tray instead of a spring form