Ingredients:

  • 100g (3.5 oz) digestive biscuits, finely crushed
  • 50g (1/4 cup) unsalted butter, melted
  • 1 tbsp granulated sugar (15ml)
  • 225g (8 oz) cream cheese, full-fat, softened
  • 50g (1/4 cup) granulated sugar (60ml)
  • 120ml (1/2 cup) double cream (heavy cream), cold
  • 2 tbsp lemon juice, freshly squeezed (30ml)
  • 1 tbsp lemon zest, finely grated (15ml)
  • 1 tsp vanilla extract (5ml)
  • Lemon zest, for dusting (optional)
  • Fresh berries (raspberries, blueberries) (optional)

Instructions:

  1. Combine crushed biscuits, melted butter, and sugar in a bowl. Mix well.
  2. Press the biscuit mixture firmly into the bottom of each cupcake liner or ramekin.
  3. Place the liners/ramekins in the refrigerator and chill for at least 30 minutes.
  4. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  5. Beat in lemon juice, lemon zest, and vanilla extract until well combined.
  6. In a separate bowl, whip cold double cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
  8. Spoon the cheesecake filling evenly into the prepared biscuit bases.
  9. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecakes to set completely.
  10. Just before serving, garnish with lemon zest and/or fresh berries.