Lemon Cheesecake

Ingredients Serves 10-12

The Base:                                        

200g Digestive biscuits

100g Butter (melted)

For the filling:

400g cream cheese

150g caster sugar

250ml double cream lightly whipped

100g greek yogurt

1 lemon – zest & juice

To Decorate

Few sprigs of Lemon balm or mint

Edible flowers or lemon sliced thinly

1 lemon zest – julienne sliced

150ml lightly whipped cream

Method:

1 x 8” or 20cm springform tin – 1 piping bag fitted with a star nozzle.

1). Place the biscuits in a bowl and crush with a rolling pin or the bottom of a bottle.

2). Stir the melted butter into the biscuit crumb until thoroughly combined.

3). Press biscuit gently with the back of a spoon into the bottom of a 20cm spring form tin .Chill for 1 hour.

4). To make the filling. In a bowl, beat the cream cheese, sugar, fresh cream, yogurt and lemon zest & juice until smooth and slightly stiff.

5) Spoon the mixture over the base.

6). Chill for 6 hours or overnight is best. Carefully remove from the tin onto a serving platter, and using a piping bag fitted with a star nozzle, decorate around the edge of the top with 10 – 12 fresh cream rosettes. Dot each rosette with a sprig of lemon balm or mint. Pipe 1 slightly larger rosette in the centre of the cheesecake and decorate with a sprig of lemon balm and some edible flowers. Finally, garnish with some julienne strips of lemon.