No-Bake Lemon Cheesecake
For The Base:
200g digestive biscuits.
100g soft butter
For The Topping:
1 standard pack of cream cheese
1 small carton of single or whipping cream
1 cup icing sugar, sifted
Juice of 1 lemon
1. Whiz the biscuits in the food processor until you have fine crumbs, then add the butter in smallish chunks through the nozzle while the processor is still running. You should end up with a damp dough-like consistency.
2. Butter a tin and press the base mixture down hard into the bottom of the tin, put in the fridge to set.
3. Beat the cream until it is thickened enough to nearly hold it’s shape but not quite. Beat in the packet of cream cheese until the mixture is smooth. Add the sifted icing sugar and lemon juice and beat again until you achieve a smooth thick consistency.
4. Pour topping onto the base and spread, put the tin back into the fridge until the topping has set. Enjoy!