CHILLED LEMON CHEESE CAKE

Ingredients:
200 grms oreo biscuits or digestive biscuits
100 grms melted unsalted butter

Cheese Fillings:

250 grms cream cheese
150 grms castor sugar
½ tsp vanilla essence
1 tbs lemon juice
1 tsp grated lemon rind
240 ml heavy whipping cream

Method:

Line the base of a 23 cm round spring- form pan with
aluminum foil.
Break biscuits into a food processor and whizz until
crumbly in texture. Add melted butter and mix well.
Press the biscuit mixture firmly onto the base of prepared
pan and chill for about 20 minutes.

In a bowl, beat the cream cheese until smooth.
Add in the sugar and beat until light and fluffy.
Scrape down the sides of the bowl, and beat in the essence,
rind and the lemon juice.

In clean bowl, beat the whipping cream until soft peaks form.
Gradually fold in the whipping cream into the cream cheese.

Pour the filling over the chilled biscuit base.
Smooth the the top, you can make swirls with a fork.
Now refrigerate the cake for 3 to 4 hours.
Its best to leave it over night.

You can decorate with fruits, jam or what ever you fancy.

Note: You can leave out lemon juice if you are not making
a lemon cheese cake.

I placed few biscuits here and there before pouring the other half of the mixture.