This dreamy dessert made with fresh lemons is so easy to make and utterly scrummy. The base is made from crushed gluten and wheat free biscuits so is suitable for anyone on a gluten and wheat free diet. With no cooking involved, it’s a great dessert to get the children or grandchildren to make and you are sure to all love the end result.
- 50g unsalted butter
- 150g gluten and wheat free biscuits or cookies
- 140ml double cream
- 300g full fat cream cheese
- 75g icing sugar
- Zest of 3 lemons
- Juice of 1 lemon
- Lemon zest to decorate
Start by greasing a 7”/18cm round dish or ideally a loose-bottomed tin with butter. Put the biscuits into a bag and crush them into fine crumbs, using a rolling pin. Alternatively, you could blend them in a food processor. You can use whatever biscuits you like - shortbread, butter cookies or digestives. Using ginger biscuits is a personal favourite. Melt the butter in a pan or in the microwave and stir this into the crushed biscuits with the finely grated zest of one lemon. Press the mixture into the prepared dish with the back of a spoon and leave to chill for at least an hour. Beat the cream until it is quite thick and set aside. Tip the cream cheese into a large bowl, sieve in the icing sugar and mix them together with the zest and juice from one lemon. Stir to fully incorporate and then fold in the cream until thoroughly amalgamated.
Spoon the lemon mixture onto the biscuit base and smooth the top. Chill the cheesecake overnight, or for at least 2 hours. Serve decorated with thinly grated lemon zest.