I promise it looks better. I was just too tempted to let it set properly. 😛
12 digestive biscuits/graham crackers
500 g cream cheese
250 g cream
75 g butter
juice from 2 large lemons
zest from 1 lemon
1 tsp vanilla essence
1 tsp honey
Crush the biscuit to fine crumbs.
To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits along with the honey.
Grease a 20 cm (8″) cake tin with butter. Pour the base mixture into the tin and press it flat and even. Store in the fridge while you prepare the filling.
Gently beat together the cheese, cream, sugar, lemon juice and vanilla extract. Fold in the lemon zest.
Pour the mixture into the cake base and refrigerate for 2-3 hours until it sets.
Once the cake is set, remove it from the tin and onto a plate. (or eat it straight out of the tin like me if you get impatient ;-))
Dig in! 😀