By Vidushi Singh
July 15, 2024
A refreshing and tangy dessert with a creamy lemon-flavoured filling on a buttery biscuit base.
200 grams digestive biscuits 100 grams butter (melted) 600 grams of cream cheese 200 grams sugar 3 large eggs Zest and juice of 2 lemons
Crush biscuits into fine crumbs. Mix with melted butter and press into the bottom of a tin.
Chill the mixture in the fridge for 30 minutes.
In a bowl, beat the cream cheese and sugar until smooth.
Beat eggs, then add lemon zest, juice, and vanilla extract. Mix until.
Pour the mixture over the chilled base. Bake in a preheated oven at 160°C.
Allow the cheesecake to cool, then refrigerate for at least 4 hours. Serve chilled.