Makes 1 x 20cm • 8in cake
BASE
150g • 5oz digestive biscuits
50g • 2oz unsalted butter
FILLING
400g • 14oz full-fat cream cheese
200g • 7oz golden caster sugar
200ml • 7fl oz whipping cream
finely grated zest and juice of 2 lemons
3 gelatine leaves such as Dr Oetker cut into strips
GLAZE
2 gelatine leaves cut into strips
200g • 7oz lemon curd
Have ready a 20cm • 8in loose-bottom cake tin about 5cm • 2in deep. Break up the digestives and reduce to crumbs, either in a food processor or by crushing in a plastic bag using a rolling pin. Gently melt the butter in a small saucepan over a low heat. Tip the biscuit crumbs into the pan with the melted butter, stir to combine, then transfer to the cake tin and press into the base using your fingers or the bottom of a tumbler.
In a large bowl, beat together the cream cheese and caster sugar until combined, then gradually mix in the cream, beating until smooth, and finally add the lemon juice and zest.
Place the gelatine for the filling in a medium bowl, cover with cold water, leave to soak for 5 minutes, then drain. Pour over 3 tablespoons of boiling water and stir to dissolve.
Stir 2 heaped tablespoons of the cream mixture, one at a time, into the gelatine. Whisk until smooth. Add the gelatine mixture back into the cream mixture and whisk until smooth. Pour over the biscuit base, smoothing the surface, cover with clingfilm and chill for an hour or two until lightly set.
For the glaze, soak and drain the gelatine as above. Pour over 100ml • 3½ fl oz boiling water to dissolve. Stir 2 heaped tablespoons of the lemon curd, one at a time, into the gelatine. Whisk until smooth. Add the gelatine mixture back into the lemon curd and whisk until smooth. Carefully pour the glaze over the top of the cheesecake using the back of a spoon, cover and chill overnight.
Run a knife around the collar to remove it, and serve chilled in slices.
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