Method
1 x 8” or 20cm springform tin – 1 piping bag fitted with a star nozzle.
1). Place the biscuits in a bowl and crush with a rolling pin or the bottom of a bottle.
2). Stir the melted butter into the biscuit crumb until thoroughly combined.
3). Press biscuit gently with the back of a spoon into the bottom of a 20cm spring form tin .Chill for 1 hour.
4). To make the filling. In a bowl, beat the cream cheese, sugar, fresh cream, yogurt and lemon zest & juice until smooth and slightly stiff.
5) Spoon the mixture over the base.
6). Chill for 6 hours or overnight is best. Carefully remove from the tin onto a serving platter, and using a piping bag fitted with a star nozzle, decorate around the edge of the top with 10 – 12 fresh cream rosettes. Dot each rosette with a sprig of lemon balm or mint. Pipe 1 slightly larger rosette in the centre of the cheesecake and decorate with a sprig of lemon balm and some edible flowers. Finally, garnish with some julienne strips of lemon.
Ingredients Serves 10-12
The Base
- 200g Digestive biscuits
- 100g Butter (melted)
For the Filling
- 400g cream cheese
- 150g caster sugar
- 250ml double cream lightly whipped
- 100g greek yogurt
- 1 lemon – zest & juice
To Decorate
- Few sprigs of Lemon balm or mint
- Edible flowers or lemon sliced thinly
- 1 lemon zest – julienne sliced
- 150ml lightly whipped cream