I’m putting myself out there here: This is the best cheesecake ever. Big-headed? Me? Don’t be silly!
No really, this has a buttery biscuit base and is topped with the most creamy mixture bursting with sweet and zesty citrus flavour. It’s my mum’s favourite and I think mine too. Plus, it’s so quick and easy to make, the hardest part is resisting it whilst it chills in the fridge overnight.
Serves 8. Or at least it should, but never goes that far in my house.
What you need:
- 200g digestive biscuits, crushed
- 125g butter, melted
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 350g full fat cream cheese at room temperature
- 115g caster sugar
- zest and juice of half a lemon
- zest and juice of 3 limes
- 175ml double cream
What you do:
- Mix together the crushed biscuits with the melted butter and spices until you have what resembles wet sand, then push it into the bottom of a springform tin. Leave this in the fridge to chill whilst you make the filling.
- Beat the cream cheese and sugar together along with the zest and juice from the citrus fruits until the mixture is smooth and creamy. This won’t happen if your cream cheese is too cold so plan ahead!
- In a separate bowl, whisk the double cream until it reaches a soft peak consistency then add this to the cream cheese mixture and fold in thoroughly.
- Pour and scrape this mixture on top of your biscuit base and flatten and smooth it with a spatula or pallet knife then chill in the fridge, ideally overnight or at least for a few hours. When ready, devour with glee.