Lemon-drop cheesecake
With the citrusy zing of a lemon-drop Martini, this creamy cheesecake is a cinch to make.
SERVES 12 PREP 30 MINS, PLUS CHILLING
✱ Zest 1 lemon
✱ 2tbsp granulated sugar
For the base:
✱ 300g digestive biscuits, crushed
✱ 40g candied orange peel
✱ 150g unsalted butter, melted
For the topping:
✱ 340g soft cheese
✱ 100g icing sugar
✱ 75ml limoncello
✱ 300ml double cream
You will need:
✱ 20cm loose-bottomed cake tin
Put the lemon zest and sugar in a small food processor