Easy recipe: Delicious lemon cheesecake

Whether you're treating yourself after a long day or sharing a special moment with friends, this lemon cheesecake promises to turn any occasion into a celebration of exquisite taste.

What you will need:

100g digestive biscuits 

40g butter 

250g cream cheese 

200ml sour milk

250ml Fresh cream 

100g white sugar 

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1 teaspoon gelatin (diluted in 3 tablespoons hot water)

Zest of 2 lemons 

Juice of 2 lemons 

Some extra whipped cream and lemon slices to garnish. 

What to do:

Line the base of an 18cm round loose-bottomed tin with greaseproof paper. Melt the butter and crush the digestive biscuits, then mix the crushed biscuits and melted butter. 

Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.

Whip the fresh cream until it forms a soft peak. Add the cream cheese, add sour milk, sugar, lemon zest and lemon juice. Whisk together until combined and thick add in the melted gelatin and mix well.

Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps.

Once you’ve added all of your lemon mixture, smooth the top with a palette knife. Put your cheesecake into the fridge for at least 2 hours to set it fully.

When you’re ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged as you do this.

If this happens, simply run a small palette knife around the edge of the cheesecake to smooth it out again. Garnish with some fresh whipped cream and lemon slices. Enjoy.