When life gives you lemons…bake lemon cheesecake

A light lemon cheesecake is perfect for summer time – this one is a big hit with all the family!

Ingredients

• 150g gluten free digestive biscuits
• 8 tablespoons unsalted butter
• 1 tsp cinnamon
• 600g cream cheese
• 150g sugar
• juice and zest of 2 lemons
• 3 eggs

Directions

• Preheat oven to 200°C.
• Crush biscuits – I did this my putting them in a plastic food bag and bashing them with a rolling pin!
• Melt the butter.
• Mix the biscuit crumbs, cinnamon and melted butter, and press evenly and firmly into a springform tin (my tin was 30cm – keep in mind that the smaller the tin, the thicker the layers of the cake).
• Bake for 5 min, remove from oven and leave to cool. Do NOT remove from tin!
• Reduce oven temperature to 150°C.
• In another bowl, whip the cream cheese until smooth, then mix in the sugar, lemon juice, zest and eggs until there are no lumps.
• Pour the cheese mixture in to the tin on top of the biscuit base.
• Bake cake for 40 mins or until the centre of the cake is no longer runny.
• Switch off the oven but leave the cake inside for another 20 minutes.
• Leave cake to cool completely before serving.

What’s your favourite thing to bake in summer?