Ingredients

For the cheesecake 

• 200g digestive biscuits
• 100g butter
• 10g gelatin sheets
• 250 ml fresh cream
• 300g lemon yogurt
• 200g cream cheese
• 100g sugar
• Juice of one lemon

For the lemon cream topping

• 100ml fresh orange juice
• 100ml fresh lemon juice
• 15g cornflour

Equipment

• Spring form cake tin
• Food processor
• Spoon
• Bowl for soaking gelatin
• Mixing bowl
• Whisker
• Saucepan
• Spoon
• Knife
• Serving plate

Method

1. First we prepare the base. Line the base of a spring form cake tin with baking paper. Crush biscuits, melt butter and combine well. Place in cake tin and press down with the back of a spoon to make it level. Put in fridge for about 15 minutes.
   In the meantime soak the gelatin sheets in cold water.
2. Start whipping the fresh cream until it’s nice and thick.
   In a separate bowl whisk the yogurt, cream cheese and sugar. Add the cream and whisk everything together.
3. Squeeze the juice of 1 lemon and put in a small pan. Take out the gelatin from water (squeeze out excess water) and add it to pan. Put on a low heat just until gelatin is all melted. When ready, add to the cheese mixture and combine well.
4.  Take out base from fridge and pour in the filling. Put back in fridge for 3 hrs or 1hr in freezer if you’re tight with time.
5. Preparing the topping – mix together with a whisker the orange juice, lemon juice and cornflour. In a saucepan, put on a medium heat and continue whisking until a nice thick cream is formed. Remove from heat and carry on whisking until it cools down.
6. Take cheesecake out from fridge/freezer and pour the topping on top. Spread with the back of a spoon. Put back in fridge for 30 minutes.
7. Take out from fridge and pass a knife around the tin to be able to remove it and place cake on a serving plate.