Ingredients:

  • 250 g (8.8 oz) Digestive Biscuits (or Graham Crackers)
  • 100 g (3.5 oz) Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt
  • 600 g (21 oz) Full-Fat Cream Cheese, softened to room temperature
  • 150 g (5.3 oz) Icing Sugar (Confectioners' Sugar), sifted
  • 60 ml (1/4 cup) Fresh Lemon Juice
  • 1 tsp High-Quality Vanilla Extract
  • 450 ml (1.9 cups) Cold Double Cream (Heavy Cream, 35% fat minimum)
  • Fresh seasonal berries, for garnish (optional)
  • Zest of one lemon, for garnish (optional)

Instructions:

  1. Prep the Tin: Grease a 9-inch (23 cm) springform tin lightly and line the base with a disc of baking parchment.
  2. Crush: Process the biscuits into fine crumbs, or use a rolling pin and sturdy bag until fine.
  3. Combine: Pour the melted butter and salt over the biscuit crumbs. Mix thoroughly until the crumbs resemble wet sand.
  4. Press: Tip the mixture into the prepared tin. Using the bottom of a glass or measuring cup, press the crumbs firmly and evenly across the base and slightly up the sides (about 1 cm/half inch high).
  5. Chill: Place the base in the freezer for 15 minutes while preparing the filling.
  6. Whip the Cream: In a chilled bowl, use an electric mixer to whip the cold double cream until stiff peaks form. Set this aside in the fridge.
  7. Mix the Base: In a separate large bowl, beat the softened, room-temperature cream cheese with the sifted icing sugar until completely smooth and lump-free.
  8. Add Flavour: Incorporate the lemon juice and vanilla extract into the cream cheese mixture. Beat briefly until just combined.
  9. Fold Gently: Using a rubber spatula, carefully fold the prepared stiffly whipped cream into the cream cheese mixture in three additions. Use an under-and-over motion to preserve as much air as possible. Stop mixing immediately once no streaks of white cream remain.
  10. Fill: Spoon the finished, fluffy filling onto the chilled biscuit base. Smooth the top using the spatula or the back of a spoon.
  11. Chill (The Waiting Game): Cover the tin loosely with cling film and transfer it to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, until the cheesecake is firm to the touch.
  12. Release and Serve: When ready to serve, carefully run a thin, hot knife around the edge before releasing the springform clip. Garnish with fresh berries or lemon zest as desired.