– 200g digestive biscuits – 100g unsalted butter, melted – 400g cream cheese – 100g powdered sugar – 200ml heavy cream – Zest of 2 lemons – 3 tbsp lemon juice – 1 tsp vanilla extract
Crush the biscuits into fine crumbs and mix with melted butter. Press the mixture into a springform pan and chill it in the fridge for 30 minutes.
In a large bowl, beat the cream cheese and powdered sugar until smooth. Add lemon zest, juice, and vanilla, mixing until well combined.
Whip the heavy cream separately until soft peaks form. Gently fold it into the cream cheese mixture to keep it airy and light.
Spread the lemon filling over the chilled base, smoothing the top. Cover and refrigerate for at least 6 hours or overnight to set properly.
Once firm, remove from the pan, garnish with extra lemon zest or slices, and serve chilled for a refreshing, creamy citrus dessert.
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