Cheesebanner
cheesecake slice

Tim's Lemon Cheesecake

cheesecake

Topping:
220g Langage Farm cream cheese
220g Whipping or Double Cream
2 tbsp caster sugar
Grated rind and juice of 1 lemon (keep both separate...)

Base:
150g Island Bakery Oat Crumbles
50g butter

Serves 8 - because it is rich, but delicious...

Line a 9 inch clip-side cake tin with silicone paper. Melt butter in a pan, crush biscuits in plastic bag with rolling pin and tip into butter. Mix well and press into tin base. Place in fridge to cool and set.

Whip the cream to soft peaks and then fold in cream cheese, sugar and lemon juice. Add the grated rind if a stronger lemony flavour is required. If too solid, add a little milk to loosen. When mixed, spread cream mixture on top of base and smooth with a palette knife. Put into the fridge. Serve with some fruit or a coulis and some whipped creme fraiche. Remove from tin.