Lemon cheesecake

1. Base:
Start by smashing digestive biscuits in a bowl to a fine crumb, then melt butter and mix into biscuit mixture until it all starts to combine.

2. Then use a round 8-9 inch tin that has a removable base and tip buscuit mixture in to tin and smooth out to create thick base. Try not to push down too much or cutting will be difficult. Place in fridge while making filling.

3. Filling:
In large bowl and hand electric mixer or food processor mix whipping cream until starting to thicken add a little sugar at a time and taste after mix. (individuals taste) once desired taste is reached and whipped cream is at soft peak stage (forms small peak when spoon is removed)

4. Then add cream cheese and zest of lemon and lemon juice to taste and mix until mixture is thick and creamy.

5. Remove base from fridge which should be firm. Pour mixture in to tin and smooth out.

6. Now pop in the fridge for a few hours (It you make this in the summer it will take a little longer)

7. Once firm remove base but be careful as it may stick. (if it does stick just leave at room temperture for a few minutes) and there you will have a sweet but sour smooth and delicious cheesecake. Perfect for any occasion.