Easter lemon cheesecake

Baked cheesecake with a delicate lemon flavour and crisp biscuit base. Decorated in yellow and white for Easter – festive and easy to make the day before.

• 200 g digestive biscuits
• 80 g butter, melted
• 600 g cream cheese
• 2 dl sugar
• 3 eggs
• 2 dl crème fraîche
• Zest of 2 lemons
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• Lemon curd and white chocolate to top

Method

1. 1
   Crush the digestive biscuits finely. Mix with melted butter and press evenly into the base of a greased springform tin (24 cm). Chill 20 minutes.
2. 2
   Beat the cream cheese and sugar until smooth. Add eggs one at a time. Stir in crème fraîche, lemon zest, lemon juice and vanilla.
3. 3
   Pour the filling onto the cold biscuit base and tap the tin gently to level.
4. 4
   Bake at 160°C for 55–65 minutes until the edges are set but the centre still has a slight wobble. Turn off the oven and leave with the door ajar for 1 hour.
5. 5
   Cool to room temperature, then cover with foil and refrigerate for at least 4 hours.
6. 6
   Spread lemon curd on top and decorate with grated white chocolate and lemon zest.