Ingredients

• For the biscuit base:
• 1 cup digestive biscuits, crushed
• 1/3 cup butter, melted
• For the filling:
• 1/2 cup (100 g) cream
• Juice of 1-inch lemons
• 1 tsp lemon rind, grated
• 1 cup cream cheese
• 1/2 cup powdered sugar
• 1/2 tsp lemon essence
• For the lemon sauce
• 3 tbsp sugar
• 1 tsp cornflour
• 1/2 tbsp lemon juice
• 1/2 tsp lemon rind, grated
• 2 drops lemon essence
• A drop of lemon yellow colour (optional)
• 1/2 tsp butter

How to Make Plain Lemon Cheese cake

• For the biscuit base:
• Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7") loose-bottomed pie dish.
• Chill until firm.
• For the filling:
• Whisk the cream in a clean dry bowl till soft peaks form.
• Keep aside.
• Mix the lemon rind, lemon juice, cream cheese, sugar and lemon essence till it is smooth.
• Fold in the whipped cream gently so that it does not curdle or split.
• How to proceed:
• Spread the filling over the set biscuit base and chill until firm.
• For the lemon sauce:
• Combine the sugar with 1/2 a cup of water in a saucepan and heat till the sugar is dissolved.
• Dissolve the cornflour in 2 tbsp of water and add it to the sugar syrup.
• Heat, stirring continuously till the mixture thickens and gets a coating consistency.
• Add the butter and mix well.
• Cool and add the lemon juice, lemon rind, lemon essence and lemon yellow color.
• Mix well and keep aside.
• Cool completely while stirring continuously.
• For the garnish:
• Unmold the cheese cake and place on a serving plate.
• Pour the lemon sauce on top and refrigerate again.
• Serve chilled.