Lemon Cheesecake
Servings: 10 slices
Ingredients
For the base
- 320 g gluten free digestive biscuits
- 150 g dairy free butter (melted)
For the filling
- 400 g dairy free cream cheese (*See FAQs)
- 120 g icing sugar
- 1 teaspoon vanilla extract
- 250 ml dairy free double cream (*See FAQs)
- 60 ml lemon juice
- 1 jar lemon curd
Instructions
Make the base
- Grease and line your 23cm loose bottom cake tin.
- Using a rolling pin (or food processor), crush the biscuits to form crumbs and then mix together with your melted dairy free butter. Press the biscuit and butter mixture firmly into the bottom of your tin and then leave in the fridge for around an hour.
Make the filling
- Whilst your base chills in the fridge, make the filling by combining your dairy free cream cheese, icing sugar and vanilla extract in a large bowl and whisk with an electric whisk until combined.
- In a seperate bowl whisk your double cream until it starts to thicken and then add the thick double cream mixture to the cream cheese mixture, continuing to whisk. Add the lemon juice and whisk again until combined.
- Spoon the filling onto the bicuit base and smooth the top with a knife. Place in the fridge to set overnight.
- Mix the lemon curd with 2-3 tablespoons of boiling water (this makes it easier to spread). Remove the cheesecake from the fridge and carefully spread the lemon curd on the top. Place back in the fridge for another hour.
- Serve cold and store in the fridge for up to 4 days.