Fitwaffle’s Lemon Cheesecake

FOR THE BASE:

Line the bottom of a 20cm (8in) round springform cake tin with a circle of nonstick baking paper.

Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a large mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.

FOR THE FILLING:

In a large mixing bowl, whip the cream with an electric hand mixer until stiff peaks form. In a separate large bowl, beat together the cream cheese, icing (powdered) sugar and lemon juice with the electric mixer until just combined, then fold in the whipped cream with a rubber spatula until just combined. Be careful not to overmix as this can make the cheesecake go runny.

Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges and pressing it down onto the base to avoid any gaps. Chill in the refrigerator for at least 6 hours, or overnight, if possible, until completely set.

FOR THE TOPPING:

Remove the cheesecake from the tin and transfer onto a serving plate, then sprinkle lemon zest evenly over the top of the cheesecake.

Whip the cream to stiff peaks so it’s pipeable and holds its shape, then transfer to a piping bag with your favourite nozzle and pipe it around the edge of your cheesecake.

Decorate with the lemon slices however you wish, using the photo as a guide, then serve straight away or store in the refrigerator for up to 3 days.