Ingredients
– 250g digestive biscuits (or similar cookies)
– 125g unsalted butter, melted
– 400g cream cheese, softened
– 100g icing sugar
– 200ml heavy cream
– 1 teaspoon vanilla extract
– Zest of 1 lemon (optional)
Equipment Needed
– 9-inch square or rectangular baking dish
– Mixing bowl
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Parchment paper (for easier removal)
Step-by-Step Instructions
To begin, crush the digestive biscuits into fine crumbs. I usually do this by placing them in a zip-lock bag and giving them a good roll with my trusty rolling pin. Once you have a fine crumb consistency, mix the crumbs with the melted butter until fully combined. Transfer this mixture into your prepared baking dish, pressing it down firmly to create a nice, even base. This step is crucial as it gives your cheesecake slice its deliciously crunchy texture. (See the next page below to continue steps…)