Ingredients
10 total- 1 tsp sunflower oil, for the tin
- 200g digestive biscuits
- 80g butter, melted
- 120ml double cream
- 250g soft cream cheese
- 80g icing sugar
- 1 tsp vanilla extract
- 1 unwaxed lemon, zested, plus 2 tsp juice for the cheesecake; 1 unwaxed lemon, juiced, plus rind pared and thinly sliced for the candied zest
- 50g caster sugar
- 2 tbsp granulated sugar
Method
5 stepsStep 1
Grease a 900g loaf tin with oil and line with cling film, leaving an overhang. Blitz the digestives to crumbs in a food processor (or bash in a food bag with a rolling pin). In a bowl, mix the crumbs with the melted butter until sandy, then press into the base of the tin. Chill while you make the topping.
Step 2
In a large bowl, whip the double cream to stiff peaks with an electric whisk. In a separate bowl, beat the cream cheese, icing sugar, vanilla, zests of 1 lemon and 1 lime and 2 tsp each of their juices until smooth. Fold into the double cream until combined and creamy.
Step 3
Dollop the mixture over the biscuit base and smooth the surface. Wrap over the clingfilm to cover and leave to set in the fridge for at least 6 hrs or overnight.
Step 4
For the candied zest, heat the caster sugar, juices of 1 lemon and 1 lime and 60ml water in a saucepan until the sugar has dissolved. Add the lemon and lime pared rind strips; simmer for 10 mins. Use a spoon to remove the strips from the syrup onto a lined baking tray to cool; then toss in the granulated sugar. Store in an airtight container until needed.
Step 5
To serve, lift the cake out of the tin and transfer to a serving plate or board. Top with the candied zest.