Quick Lemon Cheesecake

This is my Mother's recipe - a favourite of ours! It's got the right amount of zing and on hot Summer days you don't need to turn the oven on! 

Base

• 10 plain digestive biscuits
• 2½ oz butter (60g)
• 1 tbsp soft brown sugar

Filling

• 12 oz cream cheese (350g)
• 2½ oz caster sugar (60g)
• Grated rind and juice of 2 lemons
• 2 large egg yolks
• ½ oz powdered gelatine (10g)
• ¼ pint double cream (150ml)

Tin: 8-inch flan tin

Method

1. Prepare the base by melting the butter and sugar and stirring in the biscuits. Press into flan tin.
2. Put the gelatine and 4 tablespoons cold water into a small cup and stand in a saucepan of simmering water. Leave for about 10 minutes, or until the gelatine is clear and transparent.
   
3. Put the egg yolks, sugar and cream cheese into a mixer and blend for one minute.
4. Add the lemon juice and grated rind, then the gelatine. Blend again.
5. Whip the cream.
6. Add the cream to the mixture and blend.
7. Pour onto the base and leave to set in the fridge.