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No Bake Lemon Cheesecake

A simple, easy to make with the Junior Gingerbreads, recipe. What's especially lovely is you can use this as a base and change the flavour and presentation. Go for 6 (or 4 nom nom nom) small bowls to create individual portions instead of one large cake. You can swap the lemon flavour for whatever you have to hand - a few crushed chocolate chips or fudge pieces. Change the lemon for lime or leave it plain and smother in sauce.

200g digestive biscuits (chocolate digestives and oaty biscuits also work well)
80g butter
Juice and zest of 1 lemon
300g cream cheese
75g icing sugar
150ml double cream

1. Place the biscuits into a food bag, crush into crumbs with a rolling pin
2. Pop the butter in a pan large enough to hold the biscuit crumbs and melt it over a low temperature on the hob. Remove the pan from the heat. You could also do this in the microwave in a suitable bowl
3. Add the crushed biscuits to the melted butter and stir with a wooden spoon until completely mixed
4. Tip the mixture into a 20 cm springform cake tin. The bottom of a glass is helpful to flatten the base out evenly and chill in the fridge for around 20 minutes
5. Wash the lemon and grate the zest into a bowl. Cut the lemon in half and squeeze out the juice
6. Place the cream cheese and sugar into a mixing bowl and mix together. Then whisk in the double cream. Pour in the lemon juice and zest, whisk until creamy
7. Remove the chilled biscuit base from the fridge. Spoon the cream cheese mixture on top of the biscuit base and spread it out evenly
8. Cover and put the cake in the fridge to chill for at least 4 hours, preferably overnight
9. Unclip and carefully remove the cake tin  - decorate the top with a few zest pieces or fresh fruit if you fancy - and now it is ready to eat

Confession time - we ate this one for breakfast the next day as the kids couldn't wait

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