Office Cake for any occasion. It really should have been in the shape of a whale – it serves about 20! Made for Becks for her January birthday in the office. She was made in 1992, so she is 30 years younger than me! I use two loaf tins to make sure all the cake…
Lemon Cheesecake
23rd December 2010 2:38 pm
Ingredients
200g digestive biscuits (ginger nuts are good too) 100/60g butter 200/300g (medium fat) cream cheese 150ml double cream 75g icing sugar (caster sugar) juice of 1 lemon (or 2 if you really really really like lemon)
Method You can add your own twist too by adding ginger or trying different fruits and juices.
Put all the biscuits into a food bag hold the end and crush the biscuits with the end of a rolling pin or something. Alternately, grind with the back of a large wooden spoon in a mixing bowl, or you can use a buzzy-whirry machinybob. when you have lots of small crumbs in a mixing bowl ,add the butter.I find melting it before helps this stage a lot. mix the base mixture together, to create a moist biscuit base. fill an 8″ cake tin or some thing similar with the mixture, and press down with the back of a spoon, and leave in the fridge to set. If you are terribly keen on lifting it out, use 2 layers of clingfilm underneath. I hate this as it makes a mess, wastes food, and removes the opportunity for scraping the dish at the end. Add the cream cheese to the double cream in a mixing bowl and whisk until you have a thick creamy mixture. Add the icing sugar and lemon juice and any thing else you wish to add, and mix in until smooth and thick. Add on top of the biscuit base and spread evenly. Leave in fridge for a few hours (preferably overnight) until the topping has set. Enjoy! And just before you wash up that dish, use a small spoon to reach all the last bits!