Lemon cheesecake

 Lemon cheesecake

Ingredients

Base:

200 g of Digestive biscuits

75 g margarine or butter

Filling:

200g vanilla cream cheese

200g orange yogurt

4DL whipped cream

Juice of 1 lemon

½ lemon zest

100g lemon curd

5  leaves gelatine

½ cup sugar                               

Decoration:  whipped cream                    

Directions:

Crush the biscuits . Melt the margarine . Mix well then press  firmly on to the 22-24 cm springform baking tin with baking paper. Soak the gelatine in  cold water to soften it (for about10 minutes). Wash the lemon , grate the zest and squeeze the lemon juice. Mix together the cream cheese , yogurt, lemon curd , sugar and zest . whippe the cream until stiff .   Bring to Boil the lemon juice and Squeeze the excess moisture from the gelatine, add to the warm lemon juice and stir until melted. Stir into the cream cheese mixture. Then add the wipped cream.  Pour onto the biscuit base and chill until set.  Carefully remove from the tin, slide onto a plate, and decorate as wish. In this couse wipped cream.