Lemon Cheescake

Ingredients

Base:

• 1 pkt (250g) shortbread biscuits - e.g. Scotch Finger
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 300mL cream
• 3/4 cup caster sugar
• juice of 1 lemon
• rind of 1 lemon (optional)
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Icing:

• lemon curd (optional)

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly and caster sugar until smooth. Beat in the gelatine mixture until just combines. Add cream and lemon juice and beat until fully mixed.
3. Gently fold through lemon rind.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
5. Top with lemon curd before serving.