I was never a fan of cheese cake and in general desserts, until our very talented daughter Preet started baking. And this recipe of hers completely changed my perception of cheesecake. Light as a cloud, and the perfect combination of sweet and tart, this easy-peasy lemon dessert will leave you craving for more...
250g digestive biscuits or gluten-free graham crackers
100g unsalted butter
4 sheets of gelatine, roughly cut up
finely grated zest and juice of 2 lemons, plus more lemon zest for garnish
350g cream cheese, at room temperature
200g caster sugar
300ml double cream
lemon balm or mint leaves, for garnish
2/3 cup blueberries, for garnish
10" quick release round cake tin
1. Line the base of the cake tin with parchment paper. Place digestive biscuits in a freezer bag and crush into fine crumbs using a rolling pin. Alternatively, grind them in a food processor until fine.
2. Melt the butter in the microwave for 30-40 seconds. Pour melted butter over biscuit crumbs and stir until well mixed, then firmly press the mix into the base of the tin.
3. Soak the gelatine in lemon juice for 5 minutes. Melt it in a bowl set over a pan of simmering water. Set aside to cool for 3-5 minutes.
4. With an electric whisk, beat together cream cheese, caster sugar and lemon zest until very smooth, making sure there are no lumps.
5. Clean and dry the whisk attachments, then whisk cold double cream in a bowl until it forms soft peaks.
6. Whisk the gelatine into the cream cheese mixture until well mixed. Next, fold the whipped cream in very gently, making sure you don't lose any volume.
7. Spoon the filling into the prepared cake tin, smoothing the surface with a spatula making it flat and even.
8. Chill for at least 4 hours or overnight until firm. Once firm, remove the adjustable ring around the tin. Garnish the cake with blueberries, lemon rind and mint leaves. Serve chilled.