Before even starting to create your cheesecake, you need to prepare yourself by washing your hands, tying back hair and putting on an apron. Gather all of your ingredients and equipment to make your cheesecakeand arrange it on your workspace in the kitchen how you like.
Next, grab a rolling pin, your saucepan your biscuits and a plastic bag. place about 12 biscuits into the bag, secure it with a loose knot, and begin to crush the biscuits with a rolling pin by hitting them.
Put your butter cubes into the saucepan and melt them until liquid at a medium heat on the hob. Once done, add the biscuit crumbs from the bag into the saucepan and mix in the butter until all of the biscuit is coated. Place the mixture into the cake tin and press down firmly with a wooden spoon to make a smooth and hard layer on top of the biscuit.
Place the cake tin into the fridge and leave to set. Grab your cream cheese, extra thick double cream, caster sugar, lemon, spoon, bowl and lemon squeezer to create the top of your cheesecake. Put your cream cheese, cream and sugar into a bowl and mix it all together.
Grab a grater and grate all of the lemon zest off of the lemon and put in in with the mixture. Cut the rest of the lemon in half and use the squeezer to get all of the juice out of the lemon. Place the juice (without the pips!) into the mixture and mix thoroughly until smooth. Take the base out of the fridge and put all of the cream cheese mixture on the top.
Using a pallet knife, spread out the mixture on top of the base to make a smooth and shiny finish. You may use remaining fruit or other toppings to decorate your cheesecake and make it presentable. Serve and enjoy! with cream or other sides. (best served cold)