Ingredients

• 250g (2 1/2 cups) Digestive biscuits / Graham crackers
• 80g (2/3 cup) Hazelnuts (or Almonds, Walnuts, Chocolate nibs)
• 100g (1/2 cup) Butter
• 300ml (1 cup) Double / Whipping cream
• 340g (1 1/2 cup) Cream cheese
• Zest of 3 lemons, juice of 2 lemons
• 150g (2/3 cup) Caster / Superfine sugar

Tools

• Titanium Chef KVC7300S
• Food Processor KAH647PL

Method

1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive biscuits / graham crackers and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
3. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
4. Remove the baking tin from the fridge and spoon in the lemon mixture. Use the back of a spoon to smooth out the top.
5. Place the cheesecake into the fridge for at least 2 hours to set fully. Remove from the fridge 30 minutes before serving.
6. I like to finish it off the cake by decorating it with flowers and another zest of lemon.