Ingredients

Method

• 200 g Tennis biscuits, crushed
• 80 g butter, melted
• 290 g whipping cream
• 250 g cream cheese
• 100 g caster sugar
• 2 lemons, zested
• 5 t lemon juice
• For the topping:
• 5 T whipping cream
• 4 slices lemon, to decorate

Method

Ingredients

1. Line the base of an 18 cm springform cake tin with baking paper. Mix the biscuits and butter.

2. Put the biscuit mixture into the prepared tin and use the back of a spoon to flatten. Chill while you make the filling.

3. Whip the cream until medium peaks form. Add the cream cheese, caster sugar, lemon zest and juice. Whisk until thick and combined.

4. Remove the tin from the fridge and add the filling. Smooth the top with a palette knife. Freeze for 4 hours, or until set.

5. When you’re ready to serve, run a small palette knife around the edge of the cheesecake and remove from the tin.

6. To make the topping, whip the cream until it forms stiff peaks. Transfer to a piping bag fitted with a star nozzle and pipe 8 small swirls around the edge of the cheesecake. Top each swirl with half a slice of lemon.

Find more cheesecake recipes here.

Photographs: Jan Ras And Toby Murphy
Production: Bianca Strydom
Food assistant: Nadia Meyer