Ingredients

FOR THE BASE

· 250 g Billington’s gingerbread biscuits

· 100 g unsalted butter, melted

FOR THE FILLING

· 500 g Philadelphia cream cheese, at room temperature

· 100 g caster sugar

· 2 large lemons, juiced (approx. 6 tablespoons)

· 450 ml double cream

Method

FOR THE BASE

1. Crush the Billington’s biscuits into crumbs by using a food processor

2. Melt the butter in the microwave and pour it into the biscuits mixing well until fully combined.

3. Tip the biscuit mixture into a loose-bottomed high sided cake tin. Press the crumbs down with the back of a spoon, bringing the sides up slightly higher than the centre. Don’t press too hard or the cheesecake will be difficult to cut. Put the tin into the fridge to chill the base while you make the filling.

FOR THE FILLING

1. Put the cream cheese and caster sugar into a large mixing bowl and beat until combined. Add the lemon juice and beat again for 30 seconds or so.

2. In a separate bowl whisk the double cream to stiff peaks then gently fold it into the cream cheese mixture.

3. Transfer the lemon cheesecake filling on to the top of the biscuit base. Smooth the top of the cheesecake with the back of a spoon.

4. Put the cheesecake into the fridge for at least 6 hours (but preferably overnight) to set.

And enjoy!

Buy your Billington’s Gingerbread Online Here

Billingtons Gingerbread

Pack of Billington’s Gingerbread

£3.50
Top Seller!
£36.00