Clodagh’s Recipe

LEMONY CHEESECAKE WITH A BUTTERY HAZELNUT BISCUITBASE

Serves 8

INGREDIENTS:

250g digestive biscuits

140g hazelnuts (80g for the base, 60g for the crumb on top)

100g butter

300ml doublecream

340g cream cheese

Zest of 3 lemons, juice of 2 lemons1

50g caster sugar

METHOD:

1.Line the base of an 18cmspring cake tinwith greaseproof/ parchmentpaper.

2.Place the digestive biscuits and 80g 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 thesugar,cream cheese, lemon juice and zest and whisk together until you get a lightfluffy 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. Finely chop the remaining 50g hazelnutsand sprinkle around the edge of the top of the cheesecake.

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