Ingredients Jump to Instructions ↓

  1. Send us your tips > Biscuit base 175g (6oz) digestive biscuits, crushed 75g (3oz) butter, melted, plus extra for greasing

Instructions Jump to Ingredients ↑

  1. To make the biscuit base, grease a 23 cm (9 inch) loose-bottomed or springform cake tin. Process the biscuits in a food processor to fine crumbs. Melt the butter in a saucepan, add the biscuit crumbs and mix well. Press the crumb mixture evenly over the base of the prepared tin. Place on a baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes. Leave to cool on the baking sheet while keeping the oven on. To make the filling, beat the soft cheese and sugar together in a bowl, then mix in the eggs. In a separate bowl, beat the flour into the soured cream and lemon rind, then fold into the cheese mixture using a large metal spoon. Pour over the biscuit base in the tin. Bake in the oven for 45 minutes to an hour or until set. Leave for 3–4 hours until completely cool. Run a round-bladed knife around the side of the cheesecake, then remove it from the tin. Transfer to a serving plate, decorate with the strawberries and serve.


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