Lemon Cheesecake
Ingredients
200g digestive biscuits
125g butter
juice and zest of 2 lemons
225g cream cheese
120ml natural or lemon yoghurt
Method
Crush the digestive biscuits either by blitzing in a food processor or placing in a plastic bag and hitting with a rolling pin
Melt the butter in a pan
Stir the melted butter into the crumbled biscuits
Put the biscuit mix into a 20cm cake tin, spread out evenly and press down to form the base
Beat the cream cheese, yoghurt, lemon juice and zest together until smooth
Pour over the biscuit base and spread out evenly
Chill in the refrigerator for 2 or more hours
Keywords: Dessert, Lemon, Cheesecake
