Preparation
Step 1
Line the base of a 23cm round springform cake tin. To do this, open up the springform ring, place a piece of greaseproof paper over the base of the cake tin and tuck this into the springform ring. Close the ring around the base and trim off any excess paper underneath.
Step 2
Crush the digestive biscuits in a food processor if you have one, or alternatively, you can pop them in a bag and bash them gently with a rolling pin. Mix them with the melted butter, tip this mixture into the base of your tin and flatten it down evenly with the base of a glass. Now put the tin in the fridge for around 30 minutes to 1 hour so the base can firm up while you get on with your filling.Â
Step 3
Place the gelatine sheets in a small bowl of cold water and leave them to soften. Heat the lemon juice over a medium heat in a small pan. When hot, remove from the heat. Lift the gelatine out of the bowl, squeeze out any excess water and add it to the lemon juice. Stir until it dissolves.Â
Step 4
Pour the double cream into a bowl and whisk until stiff peaks form, then set aside.Â
Step 5
In a large bowl, beat the cream cheese with an electric whisk to soften. Then add the sugar, lemon zest and vanilla paste and beat again to mix. Pour in the cooled gelatine mixture and beat gently until incorporated. Fold the double cream into the cream cheese mixture with a wooden spoon. Take your cake tin out of the fridge, spoon the cheesecake filling over the base and smooth the top with a step palette knife.
Step 6
Pop the tin back into the fridge for 2-3 hours to firm up.Â
Step 7
About 10-20 minutes before you are ready to serve, mix all the topping ingredients together in a bowl.Â
Step 8
When the cheesecake has set, take it out of the fridge and run a palette knife carefully around the inside edge of the tin. Remove the tin and transfer the cheesecake to a serving plate. Cut it into wedges then add the fruit topping.
©foodnetwork
Ingredients
250g gingernut biscuits
120g melted butter
3 fine leaf gelatine sheets (quick dissolving)
Juice of 1 lemon (50-60ml)
400ml double cream
700g full fat cream cheese
200g caster sugar
Zest of 2 lemons
2 tsp vanilla paste
Topping
2 ripe peaches, stoned and cut into wedges
250g strawberries, hulled and cut into quarters
Juice of ½ lemon
2 tbsp caster sugar