Tangy Lemon Cheesecake:

125g Digestives

50g butter, melted

1x600ml packet lemon jelly

1 lemon (zested into long strands and juiced)

375g cream cheese *see NY Cheesecake*

100g caster sugar

300ml cream (made up of ½ whipping, ½ double cream)

Lightly oil a 20cm round springform tin. Separate the jelly into squares and dissolve it in 150ml boiling water, then add the juice. Put in a cool place until thick and nearly set.

Make the base by blitzing the biscuits and pouring in the butter with the motor still going. Lightly beat the cheese to loosen it then mix in sugar and the almost-set jelly. Now fold in half of the cream.

Turn this into the tin and leave to set in the fridge overnight. With the remaining cream, you can flavour it with lemon extract *see Tips* and pipe rosettes on top of the cake. You can also blanch the long zest strands in boiling water for a minute; drain them and sprinkle them over the top. You can also top with a little lemon curd loosened with juice.