Lemon cheese cake

• 125 grams digestive biscuits (crushed)
• 75 grams butter
• 300 grams soft cheese (philadelphia or similar)
• 60 grams icing suger
• 1 juice of one lemon
• 250 grams double cream (small pot)

1. Melt the butter in a saucepan
2. Add the crushed digestives to the butter and mix well in till all the crumbs are coated
3. Put the mixture into a round baking tin (preferably a tin with a loose bottom) and press down with a spoon
4. Put the mixture into the fridge to set
5. Mix the soft cheese then add the icing sugar and mix agian
6. Add the lemon juice and mix again
7. Whip the cream in till softly stiff (it should look like the same consistency of the soft cheese)
8. Mix in the cream into the cream cheese mixture
9. Spoon the mixture onto the biscuit base and push out to the edges
10. Put the cheese cake back into the fridge and chill for at least 3 hours (but for best results chill over night)
11. To serve sprinkle with fruit or chocolate or just leave it pure.
12. (You can even use the zest of the lemon)
13. If you can't find any digestive biscuits or just fancy a different base there are other alternitves like, hobnobs, Ginger nut biscuits, gram crackers, Crushed shortbread or any oaty biscuits and for something a little bit more different use crushed Oreos (dark or white)

digestive biscuits, butter, soft cheese, icing suger, lemon, cream

Taken from cookpad.com/us/recipes/354328-lemon-cheese-cake (may not work)