Step 1

Melt the butter and sugar together in a saucepan over a gentle heat and then pour into a bowl containing the crushed biscuits. Mix thoroughly.

Step 2

Line a 23cm springform cake tin with greaseproof paper. Spoon the biscuit mixture into the tin and press it down to form a firm, well-packed base. Leave in the fridge to set for about 30 minutes.

Step 3

Meanwhile, make the filling. Beat the cream cheese in a bowl to soften it and then add half the sugar and the lemon zest. In a seperate bowl, mix the sour cream, double cream, the remaining sugar and the vanilla extract together and then whisk until it forms firm peaks - you should be able to turn the bowl over your head and the mixture be firm enough to stay put.

Step 4

Fold the cream cheese mixture into the cream and then pour it all onto the chilled biscuit base.

Chill for at least 4 hours or preferably overnight.

Step 5

You can top with fruit. We used fresh strawberries mixed with a little bit of icing sugar to bring out their sweetness.

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