EST. TIME: 20 MIN + CHILL · SERVES 4
Light citrus cheesecake layered in little glasses with buttery biscuit crumbs.
Ingredients
- 180 g cream cheese, softened
- 150 ml cold whipping cream
- 45 g icing sugar
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 100 g digestive biscuits, crushed
- 40 g melted butter
- Extra lemon zest or berries, to serve
Method
- Combine crushed biscuits and melted butter; press into the bottoms of four small glasses.
- Beat cream cheese, icing sugar, lemon juice and zest until smooth.
- Whip chilled cream to soft peaks in a separate bowl, then fold gently into the cream-cheese mixture.
- Spoon filling over biscuit bases. Cover and chill at least 3 hours before adding garnish.
Kitchen note: Store covered in the refrigerator until serving.