Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.
Put the biscuits in a food processor and whizz until crumbs. Tip into the melted butter and stir to combine.
Take a 20cm springform tin and flip the base so the bevelled side is uppermost – this will help when releasing the cheesecake later. Tip in the biscuit mix and pack down, using the back of a spoon to smooth it. Chill in the fridge while you do the next step.
Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.
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