Light Lemon Cheesecake

8oz Biscuits (Crushed)
4oz Butter
4oz Icing Sugar
284Ml Double Cream (Light Elmlea double cream)0
14oz Cream Cheese (Light)
1 Lemon Juice and Zest

Serving: 6-8
Dish Size: 9inch
Chilling time: 2 hours

1. Crush the biscuits in a food processor or with a rolling pin
2. Melt the butter in a saucepan
3. Mix the crushed biscuit with the melted butter and press into the greased proof dish and put in the fridge to set, while waiting make the filling
4. Cream the cream cheese in a bowl with a fork until smooth
5. Sieve in the Icing sugar and beat with a wooden spoon until a smooth consistency
6. Add the Lemon Juice and zest and stir well
7. In a separate bowl whisk the cream until it holds peaks and stir into the cream cheese mixture
8. Put cheesecake mixture on top of the biscuit base and smooth out, making swirls with a knife for a nice design and sprinkle some lemon zest on top for a finish.

N.B. I use light cream and cream cheese to make this a healthier dessert
N.B. You can use Vanilla or orange if you prefer a different flavour