This is a divine no bake Lemon Cheesecake with a Ginger Biscuit Base. It is super simple and super delicious. It is make ahead and will even sit in the fridge for leftovers for a couple of days. A perfect dinner party or Sunday lunch dessert. Lemony Heaven.
Crush the biscuits well and add the butter. I do this in my food processor.
Tip the buttery crumbs into the dish you are using. Mine is 23 cm wide but don't sweat a cm smaller or so.
Push them all firmly flat with the back of a spoon or your fingers. Chill in the fridge for at least 30 mins.
Juice the lemons and tip into a large bowl along with all the remaining ingredients and whisk until it all considerably thickens. I use a free standing mixer which makes this bit even easier but a handheld electric whisk will do the job too. It needs to be very thick.
Dollop it onto the base and smooth over with a spatula. Chill in the fridge for a couple of hours or so.
Apply to Murderous Face for genuine serenity and bliss.
Notes
I sometimes mix lemons and limes together if that is what I have in my fridge.Always use the cream cheese and double cream cold from the fridge as it will whip up better.Do not use reduced fat cream cheese as it will be too runny.Warm the lemons up a little to get the maximum amount of juice from them.Pipe with whipped cream swirls and small slices of lemon for a final fancy pants flourish.All nutritional information is approximate and intended only as a guide.