for 12 portions

Base

120 g	sponges (e.g. digestive biscuits)
50 g	butter, soft

Cream cheese mixture

400 g	double cream cheese (e.g. Philadelphia)
130 g	sugar
3	egg
1 tbsp	Maizena cornflour
1	organic lemon, use grated zest only

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, add the butter and knead to form a biscuit dough. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass.

Cream cheese mixture

Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.

To bake

Bake for approx. 40 mins. in the centre of an oven preheated to 160°C. Remove and allow to cool a little. Remove the tin frame, transfer to a cooling rack and leave to cool.

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