I helped mummy make a lemon cheesecake.

Ingredients:

• 200g digestives
• 80g butter melted
• 3 lemons
• 300g double cream
• 400g soft cream cheese (full fat)
• 100g icing sugar

Method:

• Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
• Pour the double cream into a bowl, add the cream cheese, icing sugar and the zest of 2 lemons.
• Now juice 3 lemons – you should have around 85ml of juice. If you have more than 85ml or 1/3 cup, discard the rest. Don’t use more than 85ml or 1/3cup as it will be too runny. (You may want to zest the third lemon now as it is used to decorate the cheesecake – it is much easier to zest a whole lemon rather than one that has been juiced).
• Whisk until it’s very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
• Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
• Pop into the fridge for at least 4 hours (or overnight/up to 24 hours if you don’t need it until the next day).